This dish can be served on or off the bone, as the cooked meat pulls off quite easily.
Time
- Preparation: 15 min
- Cooking: 3 h 10 min
- Ready in: 3 h 25 min
Ingredients
- 1.25 kg Oxtail (well trimmed and cut into 4cm sections)
- 2 tsp Vegetable oil
- ยผ cup Sugar
- 1 heaped tbsp Pickled ginger (roughly chopped)
- 4 cloves Garlic (sliced)
- ยผ cup Chilli bean sauce (toban djan)
- ยผ cup Chinese rice wine
- ยผ cup Light Soy sauce
- 2 cups Chicken stock
- 400 g tin Tomatoes (chopped)
- Steamed rice and Asian greens (to serve)
Instructions
- Preheat the oven to 170ยบc. Place a large casserole over a moderately high heat and brown the oxtail pieces in the oil for 8 minutes or until coloured on all sides. Transfer to a plate.
- Add the sugar and cook for 2 minutes or until lightly caramelised. Add the ginger and garlic for a few seconds or until fragrant.
- Add the oxtail and the remaining ingredients and bring to the boil. Cover and place in the oven for 2 hours or until the meat is very soft. Remove the lid and cook for a further hour or until the meat is falling off the bone. Skim and serve with rice and Asian greens.
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