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Ingredients
- 1kg oxtail
- 2 tbsp vegetable oil
- 2 tbsp plain flour
- 1 knob ginger, finely sliced
- 1 onion, thickly sliced
- 4 garlic cloves, finely sliced
- 1-2 chillies, sliced
- 50ml Chinese rice wine
- 50ml soy sauce
- 1 cinnamon stick
- 2 star anise
- Sea salt and pepper
- 1 tbsp soft brown sugar
- Stock or water to cover
- 3 tbsp coriander leaves, chopped
- 1 tbsp Asian crisped shallots
Method
Heat oven to 160C.
Heat the oil in a fry pan, dust the oxtail with flour and brown well. Set the oxtail aside, add a little extra oil and fry the ginger, onion, garlic and chilli for 10 minutes. Return the oxtail to the pan, add the rice wine and bring to the boil. Add the soy sauce, cinnamon, star anise, salt, pepper and sugar. Add enough stock or water to just cover the bones.
Bring to a simmer, cover and cook in the oven for 2 1/2 to 3 hours. Cool and skim off any fat. Reheat gently, taste for salt and chilli and stir in the coriander leaves.
