Oxtail Recipe | Chinese Braised Oxtail

Chinese Braised Oxtail

1 kilogram (2 pounds) beef oxtail, trimmed
1/2 cup (125ml) japanese soy sauce
1/4 cup (60ml) chinese cooking wine
1/4 cup (55g) firmly packed dark brown sugar
6 clove garlic, bruised
12 centimetre (4¾-inch) piece fresh ginger (60g), sliced thickly
4 green onions (scallions), chopped coarsely
2 star anise
2 cinnamon sticks
3 x 5cm (2-inch) strips orange rind

  • Cut oxtail into 4cm (1½-inch) pieces
  • Combine sauce, wine, sugar, garlic, ginge, chopped green onion, star anise, cinnamon, rind and the water in a 6-litre (24-cup) pressure cooker; bring to the boil. Add oxtail; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes
  • Release pressure using the quick release method (see below); remove lid. Transfer oxtail to serving plate; drizzle with about 1/3 cup (80ml) of braising liquid. Sprinkle with shredded green onion
  • etc
  • etc

  • For Full Instruction: womensweeklyfood.com.au

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