Braised Oxtail
Oxtail simmered until the meat slides off the bone, then buried in a sweet-and-sour sauce. Slow, but almost entirely unattended.
Ingredients // 4 servings
Select ingredients as you prepare them.
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Sauce
Steps //
- 01 Soak the oxtail in cold water with 1 tbsp sugar for 2–3 hours, changing the water occasionally.
- 02 Blanch the drained oxtail in boiling water for 5–10 minutes. Cooking tip The video says 5 minutes; the written description gives a range of 5–10 minutes.
- 03 Rinse the blanched oxtail in cold water to remove residue, then trim visible fat with kitchen scissors. Cooking tip Thorough soaking and cleaning help reduce unwanted odors.
- 04 Put the cleaned oxtail, green onion, onion, garlic, peppercorns and bay leaves in a pot.
- 05 Add enough water to fully cover everything. Bring to a boil, reduce the heat, and cook for about 1 hour 30 minutes in a regular pot or about 40 minutes in a pressure cooker. Cooking tip These cooking times come from the description. It lists optional ginger but does not specify when to add it.
- 06 Check the water while the oxtail cooks and top it up to keep the pieces submerged.
- 07 While the oxtail cooks, mix the sauce ingredients, using 50 ml of the oxtail cooking broth for the sauce.
- 08 Arrange the cooked oxtail on a plate, top with garlic chives and spoon the sauce evenly over it. Cooking tip Strain the remaining broth and serve it with salt and pepper if you like.
