Chinese-Style Oxtail

By The Canadian Living Test Kitchen

26 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	553553 cal
pro	54 g54g pro
total fat	33 g33g total fat
sat. fat	2 g2g sat. fat
carb	11 g11g carb
fibre	00 fibre
chol	191 mg191mg chol
2	-
sodium	536 mg536mg sodium
% RDI:	-
calcium	44 calcium
iron	5454 iron
vit C	1010 vit C
folate	1010 folate

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From Jennifer McLagan's wonderfully innovative cookbook Bones: Recipes, History and Lore (HarperCollins, 2005), comes this aromatic dish that celebrates succulent oxtails. It's delicious with rice and a vibrant green vegetable.

Ingredients

5 5lb lboxtail pieces, about 2 whole oxtails, jointed
1 tsp pepper 1 1tsp tsppepper
1/4 tsp salt 1/4 1/4tsp tspsalt
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1/2 1/2cup cupChinese wine, (Shao Xing) or dry sherry
1/2 cup soy sauce 1/2 1/2cup cupsoy sauce
4 tsp packed brown sugar 4 4tsp tsppacked brown sugar
1 star anise , broken1 1star anise, broken
3 green onions , cut into 2-inch pieces3 3green oniongreen onions, cut into 2-inch pieces
4 quarter size thin slices gingerroot 4 4quarter size thin slices gingerroot
2 cloves garlic 2 2cloves clovesgarlic
1 orange 1 1orangeoranges

Preparation

Trim fat from oxtail. Pat oxtail dry; sprinkle with pepper and salt.

In Dutch oven, heat half of the oil over medium-high heat; sear oxtail, in 2 batches and adding more oil as necessary, until browned on all sides, about 8 minutes each. Transfer to plate.

Pour any fat from pan. Add 2 cups (500 mL) water, wine, soy sauce, brown sugar, star anise, green onions, ginger and garlic; bring to boil, scraping up brown bits from bottom of pan. Remove from heat.

With vegetable peeler, peel 4 long strips of rind from orange; add to pot. Squeeze 1/4 cup (50 mL) juice from orange; cover and refrigerate.

Return oxtail to pan; cover surface with parchment paper cut to fit. Cover and braise in 300°F (150°C) oven, turning oxtail once, until tender, about 3 hours.

Arrange oxtail in single layer in large glass baking dish. Strain sauce through sieve into bowl. Let cool separately; cover and refrigerate until fat solidifies.

Discard solidified fat from sauce. In small saucepan, heat sauce over medium heat just until melted; pour over oxtail. Cover and bake in 300°F (150°C) oven for 30 minutes. Uncover and bake in 400°F (200°C) oven, stirring and turning oxtail occasionally, until liquid is reduced to thick glaze, about 30 minutes. Stir in reserved orange juice.

Additional information : Tips: If you don't want to wait until fat solidifies, let strained braising liquid stand for about 10 minutes or until fat rises to top. Skim off fat then continue with recipe, omitting baking at 300ºF (150ºC).

In the Test Kitchen, we found the addition of salt unnecessary because the soy sauce reduces and becomes quite salty.

Source : Canadian Living Magazine: February 2007