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Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 4 pounds Oxtail
- 1 whole Green Onion, Cut In 1-inch Pieces
- 1 cup Rice Wine
- 1 cup Dark Soy Sauce
- 1/2 cups Rock Sugar
- 5 whole Star Anise
- 1 teaspoon Five Spice Powder
- 1 bulb Garlic
- 1 whole 1-inch Piece Ginger
- 2 whole Carrots, Peeled And Chopped (optional)
Method
- 1.
- Place the oxtail and enough water to cover them in a large stockpot, along with the green onion and rice wine (sometimes, I like to substitute red wine for a different flavor profile).
- Bring to a boil, skimming until all scum is removed.
- 2.
- Reduce heat to a simmer.
- Add all other ingredients except for the carrots.
- Cook for 2.5-3 hours, or until meat is fork-tender, seasoning to taste if necessary.
- 3.
- Just before beef is done, add carrots and continue cooking until they are soft.
- 4.
- Serve whole oxtails with braising liquid as sauce, usually on top of rice.
- (Optional) Red-braised eggs.
- If desired, strain the sauce, water it down (enough water to cover your eggs), and hard-boil some eggs.
- Once hard boiled, peel them, and simmer them in the sauce for about 5 hours.
