Oxtail with ginger and chilli

Name: Oxtail with ginger and chilli
Cook time: 1 h 30 min
Cuisine: Chinese
Ingredients: 1kg oxtail; 2 tbsp vegetable oil; 2 tbsp plain flour; 1 knob ginger, finely sliced; 1 onion, thickly sliced; 4 garlic cloves, finely sliced; 1-2 chillies, sliced; 50ml Chinese rice wine; 50ml soy sauce; 1 cinnamon stick; 2 star anise; Sea salt and pepper; 1 tbsp soft brown sugar; Stock or water to cover; 3 tbsp coriander leaves, chopped; 1 tbsp Asian crisped shallots

Jill Dupleix

October 19, 2011

Oxtail with ginger and chilliNatalie Boog

Time:1-2 hours

Rich and hearty oxtail gets a new lease on life when it is cooked with ginger, chilli and soy. Serve with steamed snow peas and rice or team with mashed potatoes topped with crisped Asian shallots.

Ingredients

1kg oxtail
2 tbsp vegetable oil
2 tbsp plain flour
1 knob ginger, finely sliced
1 onion, thickly sliced
4 garlic cloves, finely sliced
1-2 chillies, sliced
50ml Chinese rice wine
50ml soy sauce
1 cinnamon stick
2 star anise
Sea salt and pepper
1 tbsp soft brown sugar
Stock or water to cover
3 tbsp coriander leaves, chopped
1 tbsp Asian crisped shallots

Method

Heat oven to 160C.
Heat the oil in a fry pan, dust the oxtail with flour and brown well. Set the oxtail aside, add a little extra oil and fry the ginger, onion, garlic and chilli for 10 minutes. Return the oxtail to the pan, add the rice wine and bring to the boil. Add the soy sauce, cinnamon, star anise, salt, pepper and sugar. Add enough stock or water to just cover the bones.
Bring to a simmer, cover and cook in the oven for 2 1/2 to 3 hours. Cool and skim off any fat. Reheat gently, taste for salt and chilli and stir in the coriander leaves.

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