Spicy Braised Oxtail, Chinese Style
A sumptuous slow-cooked oxtail dish with Chinese influences, served with a light and peppery radish salad.
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- •Oxtail
- •Flourfor dusting
- •2 Garlic clovespeeled and crushed
- •Fennelsliced
- •Chilisliced with seeds
- •Star anise
- •Ginger(optional)fresh
- •Coriander seedslittle handful
- •4-5 tablespoons Soy sauce
- •Rice wine vinegar
- •Chicken stockenough to cover
- 1
Dust the oxtail in flour.
1 min
- 2
Fry the oxtail until brown.
5 min
- 3
Peel and crush garlic cloves.
2 min
- 4
Slice fennel and chili, keeping the seeds.
3 min
- 5
Add star anise, coriander seeds, soy sauce, and rice wine vinegar to the pot.
3 min
- 6
Place oxtail back on top of the vegetables and cover with chicken stock.
2 min
- 7
Braise in the oven for about an hour and a half.
1h 30m
- 8
Prepare radish salad by chopping radishes and shallots, seasoning with salt, pepper, lemon juice, and olive oil.
10 min
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