Red-Braised Oxtail

 

3 lb. of oxtail (about 5 pieces, a mix of large and small)

5 cloves of garlic, minced

2-inch piece of ginger, sliced

6 star anise

3 dried red pepper

1 bay leaf

5 T. of soy sauce

1/2 C. of rice wine

1 T. of brown sugar

salt to taste

oil as needed

water as needed

1/2 turnip, cut into chunks

green onions for garnish

 

Heat oil up in a pan, and brown all sides of the oxtail for about 7 – 10 minutes; set aside. In the same pan, on medium-low heat, put in all of the dry ingredients: garlic, ginger, star anise, dried red pepper, and bay leaf; stir fry until fragrant. Then add the wet ingredients: soy sauce and rice wine; then add the sugar and salt to taste. After stirring the mixture a little, add the oxtails back into the pan and turn up the heat.

Wait for the mixture to boil, then pour in more water to cover about halfway. At this point, turn the heat to low and simmer 2-3 hours. About 30 minutes before serving, add in the turnip. As the turnip cooks with the rest of the dish, you can uncover or cover the pan. If you cover it, you will have more sauce/soup and if you decide to uncover, the dish will taste more flavorful. Garnish with chopped green onions.