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Braised Oxtails A La Chinoise

the.instructor's picture
Ingredients
  Oil 2 Tablespoon
  Oxtail 1 , cut into 2 inch lengths
  Onion 1 , diced
  Carrot 1 , peeled and diced
  Riesling/Chenin blanc 1 Cup (16 tbs)
  Soy sauce 2 Tablespoon
  Ginger slice 4
  Orange rind/Tangerine rind 1 , white pith removed
  Star anise 1 (Whole Pod)
  Pepper 1⁄2 Teaspoon
Directions

MAKING
1. In a heavy casserole, heat oil over medium flame; pat the oxtails dry and brown them evenly in the oil and remove from the pan when done
2. To the same pan, add onion and carrot and cook for a couple of minutes without browning; add wine and soy sauce, allow to boil, and scrape away any drippings from the bottom
3. Turn the heat down to simmer; add the oxtails back along with ginger, orange rind, star anise and pepper and cook with lid on for three hours at lowest flame; season and skim away any fat

SERVING
4. Serve with sauce and vegetables, as such or over noodles

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Meat
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
190 Minutes
Servings: 
6

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