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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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I stumbled upon an oxtail recipe 5 years ago but it required 1 day of prepping and so I ventured to make my own take on it that didn't require so long to make. Since it is braised it will still require hours of slow cooking. I supposed you can put it in a slow cooker, though I've never tried it. Ingredients:
1 1/2 lbs oxtails |
2 tablespoons oyster sauce |
1 (14 1/2 ounce) can chicken stock |
1/4 cup red wine |
2 garlic cloves |
1 teaspoon soy sauce |
1 teaspoon dark soy sauce |
3 tablespoons brown sugar |
1/4 teaspoon pepper |
2 sticks green onions (break into three) or 2 sticks chives (break into three) |
1/4 cup dice mushroom (white or brown) |
3 slices fresh gingerroot |
2 tablespoons salt (for boiling oxtail not the braised sauce) |
Directions:
1. Cook oxtail in salted boiling water for 3-5 minutes. Drain and wash away excess bone secretions (they look like small brown clumps). Set aside.
2. In a stewing pot, pour in chicken stock, oyster sauce, soy sauce, dark soy sauce, red wine, garlic, brown sugar, pepper and ginger slices. Stir to meld the ingredients together.
3. Allow to boil and add semi cooked & washed oxtail. Turn down to simmer and add green onions and mushrooms on top, no need to mix).
4. Put the lid on top and allow to slow cook for 7 hours.
5. The meat should be fall off the bones with a fork. Serve with rice and veggies. Enjoy!
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