Braised Oxtails A La Chinoise Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Oxtail | 1 | |
| Onion | 1 | |
| Carrot | 1 | |
| Riesling or Chenin blanc - 1 cup | ||
| Soy sauce | 2 Tablespoon | |
| Ginger slice | 4 | |
| Orange/tangerine rind - 1 strip, 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
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
Chef
