Spiced Oxtails

Ingredients:

2-4 lbs oxtails
1 yellow Onion
1/4 chopped Ginger
8 cloves Garlic
Beef stock (6-8 cups)
3 tbsp Black vinegar
3 tbsp Oyster sauce
1/3 cup Soy sauce
3/4 cup Shaoxing rice wine
1/2 cup Rock sugar
Butter or oil
Veggie of your choice
Scallions for garnish
Jasmine or sticky rice to serve

Spices (adjust to your own preference):

2 tsp Fennel seed
2 tspCoriander seed
2 tsp Sichuan peppercorns
4-6 pieces Star anise
1-2 Cinnamon stick-
1 tbsp Thai chili flakes

1. Melt butter or oil in your pan and sear your oxtails until brown on all sides. Remove from pan.

2. Saute your onion, ginger, and garlic for a few minutes before deglazing your pan with the rice wine. Let simmer 1-2 min.

3. Add the black vinegar, oyster sauce, and soy sauce and mix to combine. Add your rock sugar and simmer and stir until it is fully dissolved.

4. Add spices, beef stock, and oxtails. Be sure there is enough stock so it’s covering the oxtails. Cover, turn the heat on low, and let simmer for 3-4 hours. The time will depend on how tender you want your oxtail. I prefer longer than 3 hours for “fall off the bone”.

5. The last 30 min of cooking, add in your veggie of choice, here I used carrots.

6. Once everything is finished cooking, carefully remove your carrots and oxtails and set aside. Strain the braising liquid and add it back to the pan to reduce. You can also add corn starch to thicken it.

7. Serve the oxtails over a bowl or Jasmine or sticky rice with the carrots. Pour over some of the sauce, and garnish with scallions, sesame seeds, and cilantro.