Heat a deep pot, and add the oil.
Once hot, throw in the oxtail.
Add the rice wine and allow it to simmer for a few mins to burn off the alcohol.
Wait until it reduces to a thick syrup.
Throw in the mushrooms and the rest of the ingredients except the stock.
Stir, and allow to brown a bit.
Pour in the stock, and reduce the heat to low and leave to simmer for 3 hours.
With a ladle, scoop off the fat and scum that will bubble to the surface every half hour.
If the stock reduces too much add more.
Note: I’ve found that this recipe tastes better the next day after it has rested in a fridge.
Recipe extract from My Food, My Journey by Lesego Semenya.