East meets West in this updated version of a Chinese-American classic.
Ingredients
3-4 pounds (about 1.5 kg) oxtails
½ cup all-purpose flour
3 teaspoon salt
½ teaspoon ground black pepper
⅓ cup vegetable or bacon fat
Chopped vegetables for caramelizing
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
Spices, flavorings, and stock
1 teaspoon cumin or curry powder
2 bay leaves
2 star anise
1 tablespoon soy sauce
1 teaspoon salt, or to taste
1 cup dry red wine
1 cup beef or chicken stock
1 cup water
Stewing vegetables
¾ pound (320 g) Yukon Gold or other waxy potatoes, chunks
1 turnip (about ½ pound or 225 g), chunks
2 carrots, chunks
Instructions
Trim as much fat as possible off each piece of oxtail. Rinse in cold water and pat dry with kitchen paper. Combine the flour, salt, and pepper in a seal-able plastic bag or a container with a lid. Add the oxtails and tumble until the meat is well-coated with the flour mixture.
Heat the oil in a large skillet or braising pan over medium high heat. Shake off any excess flour, the sear the meat on all sides until thoroughly brown, about 10 to 15 minutes. Remove the meat and set aside.
Lower the heat to medium and add chopped vegetables to the pan. Cook the vegetables until they start to turn brown and caramelize, about 8-10 minutes. Return the meat to the pan, add the spices, wine and stock. When the liquid starts to boil, lower the heat, cover and simmer for 2 hours or more. The meat is done when it comes off the bone when pricked with a fork. Remove and discard the bay leaves and the star anise.
[Optional step] Separate the meat from the sauce and refrigerate overnight in separate containers. On the following day remove the solidified fat on the top of the sauce. Return the meat and sauce to the braising pan.
Add the stewing vegetables and cook for 25 minutes.
Serve with rice.
Recipe by Mom's Chinese Kitchen at https://www.momschinesekitchen.com/oxtail/