Curl up tonight with our braised oxtail with ginger and soy
serves
4
Braised oxtail with ginger, sichuan pepper and soy
Colin Fassnidge and Anthony Puharich tell a tail of flavour, spice and an underrated cut of meat that’s the hero of this braised bowl.
Ingredients (15)
- 1 tbs vegetable oil
- 1.5kg oxtail, cut to 5cm pieces
- 2 long green shallots, cut into 4cm lengths, plus extra sliced to serve
- 5cm piece (25g) ginger, sliced
- 4 garlic cloves, thinly sliced
- 1/2 cup (60ml) Chinese rice wine (shaohsing)
- 1/4 cup (60ml) dark soy sauce
- 1/4 cup (60ml) light soy sauce
- 1/4 cup (60ml) Chinese black (chinkiang) vinegar
- 2 tbs brown sugar
- 4 strips orange peel
- 2 star anise
- 3 tsp Sichuan peppercorns, roughly crushed
- 2 cups (500ml) chicken stock
- Frozen store-bought shallot pancakes, cooked to packet instructions
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Heat oil in a large heavy-based saucepan with a lid over high heat. Add the oxtail and cook, in batches, for 5-6 minutes until browned on all sides. Remove from the pan and set aside. Reduce heat to medium, and add the long green shallot, ginger and garlic, and cook for 3-4 minutes until softened. Add the rice wine, dark and light soy sauces, 2 tbs black vinegar, sugar, orange peel, star anise, peppercorn and stock. Return the oxtail to the pan.
-
2.Bring to a boil, then reduce heat to low, cover with the lid and gently simmer for 1 hour 30 minutes-2 hours until tender. Remove the lid, increase heat to medium, and rapidly simmer for 30 minutes or until liquid has mostly reduced. Stir through the remaining 1 tbs black vinegar.
-
3.Scatter over extra sliced long green shallot and serve with warm shallot pancakes alongside.
Reviews
Join the conversation
Log in Register