Chinese-Style Oxtail
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.
Servings: 4
Ingredients:
Chinese-Style Oxtail
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 553 |
| pro | 54 g |
| total fat | 33 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | trace |
| chol | 191 mg |
| 2 | - |
| sodium | 536 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 54% |
| vit C | 10% |
| folate | 10% |
-
5 lb (2.2 kg) oxtail pieces (about 2 whole oxtails, jointed)
1 tsp (5 mL) pepper
1/4 tsp (1 mL) salt (see Tips, this page)
2 tbsp (25 mL) vegetable oil
1/2 cup (125 mL) Chinese wine (Shao Xing) or dry sherry
1/2 cup (125 mL) soy sauce
4 tsp (20 mL) packed brown sugar
1 star anise, broken
3 green onions, cut into 2-inch (5 cm) pieces
4 quarter-size thin slices gingerroot
2 cloves garlic
1 orange
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.
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
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