by vrunka
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my 32 recipes »
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vrunka's Notes:
Expand4 pounds oxtail Ask a question about this ingredient
2 tablespoons corn or canola oil Ask a question about this ingredient
1/2 cup flour Ask a question about this ingredient
2 tablespoons black pepper Ask a question about this ingredient
1 large onion, minced Ask a question about this ingredient
2 4" knobs of ginger, peeled and sliced thinly Ask a question about this ingredient
8-12 cloves of garlic, peeled and smashed Ask a question about this ingredient
4 stalks of green onions, minced Ask a question about this ingredient
1-1/2 cup soy sauce Ask a question about this ingredient
1/2 cup mushroom soy sauce (may sub 1/4 cup dark soy sauce) Ask a question about this ingredient
2 cups dried shiitake mushrooms Ask a question about this ingredient
6 cinnamon sticks Ask a question about this ingredient
8 star anise pods Ask a question about this ingredient
1/2 teaspoon ground cloves Ask a question about this ingredient
1 teaspoon ground szechuan peppercorns (may sub white pepper) Ask a question about this ingredient
1 cup Chinese rice wine (shaoxing brand preferred) Ask a question about this ingredient
Combine flour and black pepper in a small bowl. Toss oxtails in just enough flour to coat them lightly.
Ask a question about this stepHeat the oil in a large, deep Dutch oven. Working in batches, brown the oxtails on both sides, about 2 minutes per side. Set aside.
Ask a question about this stepIn the same pot brown the onions (add additional oil if needed) for about 8 minutes. Add the ginger, garlic and green onion and saute until they release their aromas.
Ask a question about this stepAdd soy sauces, then put oxtails back in the pot. Add mushrooms and add enough water to cover all of it. Stir in cinnamon sticks, anise, clove and pepper. Bring up to a boil, then reduce to a simmer. Cover and simmer for at least two hours, stirring occasionally.
Ask a question about this stepWhen the tails seem quite tender, add the rice wine and bring up to a boil. Let cook for another 5 minutes then serve over rice, garnished with green onions.
Ask a question about this step
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