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Asian-style oxtail


asian style oxtail

Ingredients 15
Servings 12
Time 30 mins

Ingredients

  • 250
    ml
    vegetable oil
  • 5
    kg
    oxtail
  • 500
    ml
    rice wine/vodka
  • 500
    g
    shiitake mushrooms/brown mushrooms
  • 30
    g
    star anise
  • 10
    g
    cloves
  • 10
    g
    rosemary
  • 10
    g
    thyme
  • 200
    g
    lemongrass (crushed)
  • 100
    g
    ginger
  • 50
    g
    chilli
  • 250
    ml
    soya sauce
  • 250
    g
    brown treacle sugar
  • 200
    g
    lime zest
  • 2
    l
    beef stock
 

Method

3 hours
 

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.

Lesego Semenya

 

Read more on: dinner recipes  |  oxtail  |  stew  |  food24 recipes  |  asian
 

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