I really wish the weather makes up it’s mind if it wants to be winter or summer. This past week I have to dig out winter clothing again. But the rain is very welcoming considering the bushfires of the past weeks. The good thing about cold weather again is being able to enjoy the slow cooked meals like this braised oxtail. I really like the gelatinous meat from oxtail and after hours of slow cooking it so tender and falls of the bone. Love the flavours from the soy and spices which is soaked into the meat. I love to have plenty of the tasty sauce to pour over my rice or noodles.
Chinese Braised Oxtail
1.5kg oxtail (2 oxtails), cut into pieces, fat trimmed
1 onion, diced
1 inch knob of ginger, thinly sliced
3 cloves garlic, minced
2 small tomatoes, diced
1/4 cup rice wine
1/2 cup soya sauce
2 tablespoons vegetable oil
3 star anise
1 large strip orange zest
2.5 tablespoons sugar
1/2 teaspoon sichuan peppercorns, coarsly ground
1/2 cup water
1 small chilli, thinly sliced (optional)
I do have a habit of parboiling bones before using it so I’m going to do the same for this. Parboil the oxtail by bringing a pot of water to the boil, add oxtail and vigorously boil the bones for 5 minutes. Remove the bones and wash the pot clean.
In a large heavy pot, add oil over medium heat, add onion, garlic and ginger. Fry until fragrant. Add oxtail. In a small bowl, add rice wine, soy sauce, sugar and stir until sugar dissolved. Pour the mixture over the oxtail tail. Add the star anise, cloves, peppercorns and orange zest (put zest on the side of pot). Cover the pot with the lid and let gently simmer for about 2 – 2.5 hours over low-medium heat.
About every half hour, rotate the meat around so that it is covered in sauce (be careful not to mix the orange zest around to avoid it being disintegrated).
Test the meat if it’s soft and easily remove from the bone. Taste the sauce and add more season to your taste (soy sauce or sugar). We like ours with lots of tasty sauce but if you prefer thicker sauce then reduce further by turning up the heat and leave the lid open until sauce is reduced. Remove the spices and orange zest from pot. Garnish the braised oxtail with sliced chillies, serve with rice or egg noodles.
We use Australian measurements for cups and tablespoons:
1 teaspoon = 5 ml
1 tablespoon = 20 ml
1 cup = 250 ml