|250 ml||vegetable oil|
|500 ml||rice wine/vodka|
|500 g||shiitake mushrooms/brown mushrooms|
|30 g||star anise|
|10 g||fresh rosemary|
|10 g||fresh thyme|
|200 g||lemongrass — crushed|
|100 g||fresh ginger|
|250 ml||soy sauce|
|250 g||treacle sugar — brown|
|200 g||lime — zest only|
|2 l||stock — beef|
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.