A hearty oxtail dish with star anise, Chinese mushroom, daikon and carrots. The oxtails turn tender when cooked slow and the bones add a lot of favor to the meat.
- 12 2- to 2 1/2-inch thick oxtail pieces (about 4 ½ pounds), fat trimmed
- 2 cups low-salt chicken broth
- 5 – 6 stalks green onion, cut ¼ inch thick. Save 2 tbsp for garnish.
- ½ cup soy sauce
- 8 large garlic cloves, peeled and flattened slightly
- 8 whole star anise
- 6 1/4-inch thick rounds fresh ginger
- 3 tablespoons dark brown sugar
- 1 tablespoons Chinese ground bean sauce
- 20 Chinese dry mushroom or shitake mushroom, soaked in water for about 2 hours until softened
- 3 daikons (Chinese radish), cut in ½-inch slices
- 3 carrots, cut in ½-inch slices
- Sauce for Browning oxtails
- 4 tablespoons of canola oil
- 2 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon Chinese rice wine (double distilled is preferred, can substitute sake)
- 1 teaspoon brown sugar
- Mix soy sauce, water, rice wine and sugar before cooking.
1. For browning oxtails, heat oil over medium heat in a wok or Dutch oven. When you see a slight smoke, add 2 slices of ginger, 2 tbsp of green onions, 3 garlic cloves and ground bean sauce, stir and cook for 20 – 30 seconds. Add oxtails to wok.
2. Add mixed sauce* to wok and brown oxtails slightly on all sides, about 5 – 8 minutes.
3. Transfer oxtails to Dutch oven. Add remaining 7 ingredients (chicken stock, green onions, soy sauce, garlic, star anise, ginger, brown sugar) and enough water to cover the oxtails by ½ inch, bring to a boil.
4. Reduce heat to low, partially cover, and simmer until very tender, adding more water by ½ cupfuls as needed to keep oxtails covered, about 3 hours total cook time.
5. Add mushrooms, daikons and carrots about 2 hours into cooking, add water if needed to keep vegetables covered, cook until vegetables are softened. Garnish with green parts of green onion.