MADE TO BE SHARED
Chilli bean, soy and pickled ginger braised oxtail
This dish can be served on or off the bone, as the cooked meat pulls off quite easily
THE GOOD STUFF
Ingredients
Simple ingredients, wonderful result.
Servings4
1.25 kg oxtail, well trimmed and cut into 4cm sections
2 tsp vegetable oil
1.4 cup sugar
1 heaped tbsp pickled ginger, roughly chopped
4 garlic cloves, sliced
1.4 cup chilli bean sauce (toban djan)
1.4 cup Chinese rice wine
1.4 cup light soy sauce
2 cups chicken stock
400 g tin chopped tomatoes
LET’S COOK
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Preheat the oven to 170ºc. Place a large casserole over a moderately high heat and brown the oxtail pieces in the oil for 8 minutes or until coloured on all sides. Transfer to a plate.
- 02
Step 2
Add the sugar and cook for 2 minutes or until lightly caramelised. Add the ginger and garlic for a few seconds or until fragrant.
- 03
Step 3
Add the oxtail and the remaining ingredients and bring to the boil. Cover and place in the oven for 2 hours or until the meat is very soft. Remove the lid and cook for a further hour or until the meat is falling off the bone. Skim and serve with rice and Asian greens.
KEEP EXPLORING
