Asian-style oxtail

12 servings Prep: 30 mins, Cooking: 3 hrs

By Food24 November 13 2018
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Ingredients (15)

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 fresh rosemary
10 g fresh thyme
200 g lemongrass — crushed
100 g fresh ginger
50 g chilli
250 ml soy sauce
250 g treacle sugar — brown
200 g lime — zest only
2 l stock — beef
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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

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