Sticky Asian-Style Oxtail
Oxtail marries perfectly with asian flavours to add depth and expand on the sweetness that this meat already brings to the table.
We love this recipe and we hope you do too!
Sticky Asian Oxtail
Rated 3.5 stars by 11 users
Servings
6
Delicious Asian inspired oxtail.
Adam H
Ingredients
-
1kg Oxtail
1 Tbsp x Oil
2 x Fresh Ginger (Half-inch Thick Slices)
1 Tbsp x Garlic (Crushed)
3-4 Pieces x Star Anise
1 tsp x Chinese Five Spices
3 x Bay Leaves
½ Cup x Shaoxing wine (Chinese Cooking Wine)
5 Tbsp x Soy Sauce
1 Tbsp x Brown Sugar
2 cups x Water (Enough to cover the meat in your pot)
-
Salt
Sesame Seeds
1 Cup x Jasmine Rice
Main
For Garnish
Serve with
Directions
In a heavy-bottomed pan, add a Tbsp of cooking oil. Fry meat off and remove from pan. Add spices and fry off. Quickly add garlic and ginger. Quickly add sugar and caramelise (about 1 minute).
Introduce your oxtail to the pan, top with cooking wine, water, and soy sauce. Bring to a simmer and cover.
Cook at a simmer until Ox Tail is tender (3-4 hours). You will need to keep topping the braising liquid up with water. The oxtail needs to be submerged to cook properly. Once tender remove the oxtail and set aside.
Strain sauce, then reduce until thick and syrup like. Add meat back to pan and coat in sauce. Garnish with sesame seeds. Serve with rice and Asian salad.
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