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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2007
MethodTrim 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.
Nutritional facts Per serving: about
- Sodium 536 mg
- Protein 54 g
- Calories 553.0
- Total fat 33 g
- Cholesterol 191 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 54.0
- Folate 10.0
- Calcium 4.0
- Vitamin C 10.0