Oxtail Recipe | Oxtail with orange, szechuan peppercorns and star anise

Oxtail with orange, szechuan peppercorns and star anise

oxtail 1.5kg, cut into pieces (ask the butcher to do this)
garlic 5 cloves, peeled and left whole
ginger a thumb-sized piece, skin on, sliced into 6 chunks
Szechuan peppercorns 1 tsp, crushed
cinnamon stick 1
star anise 4
orange peel 4 strips, pith removed
bay leaves 4
dark soy sauce 2 tbsp
red wine 175ml

  • STEP 1 : Heat the slow cooker to high or low, depending on desired cooking time.
  • STEP 2 : Put all the casserole ingredients into the slow cooker and top up with enough boiling water for the oxtail to be just submerged (about 750ml). Don’t add salt as the soy sauce is salty and you can adjust at the end of the cooking time.
  • STEP 3 : Cover and simmer for 4-6 hours on high or 8-12 hours on low until completely tender and you can easily pull any meat away from the bone. From time to time use a ladle to skim off any excess fat that might pool on top as the meat cooks.
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  • For Full Instruction: olivemagazine.com

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