Chinese Style Oxtail
If you are into dishes like beef short ribs, I definitely recommend you to try oxtail. They both cook pretty much the same way. Just oxtail tends to be fatty, so I like to cook it a day before, chill it overnight, let the fat solidify, and scrape it off from the top before I serve it.
3 lb oxtail pieces (jointed)
1 teaspoon freshly ground pepper
1/4 teaspoon salt
2 tablespoons vegetable oil
1/2 cup Chinese cooking wine
1/2 cup Aloha shoyu
4 teaspoons brown sugar
2 star anise
4 pieces thinly sliced ginger
2 cloves garlic, crushed
Juice from 1 orange
6 grated orange rinds
1 tablespoon chopped parsley
Trim fat from oxtail. Pat oxtail dry, season with salt and pepper.
In an ovenproof pot, heat half of the oil over medium-high heat, sear oxtail until browned on all sides. Remove from pot and set aside.
Pour any fat from pan. Add 2 cups water, wine, soy sauce, brown sugar, star anise, ginger, garlic, orange juice and rinds. Bring to boil, scraping up brown bits from bottom of pan. Remove from heat.
Return oxtail to pot, cover with parchment paper and braise in 300F oven until tender, about 3 hours.
Allow ribs to cool in the liquid then cover and refrigerate overnight. Remove solidified excess fat at the top.Place pan over medium heat uncovered. Cook until sauce is thick.
Remove oxtail from pot. Strain sauce and reduce by half over high heat. Serve over oxtail garnished with chopped parsley.