When you get a craving for a rich slow cooked meal on a Sunday night, try my asian braised oxtail stew. Only take a few minutes to put together, then leave it to slowly bubble away in the oven for a few hours, filling your house with a rich meaty aroma. Oxtail is a nice cheap cut of meat, and yields such a rich unctuous stew.
It does tend to be quite fatty, so my recommendation is to make it the day before, then let it sit overnight in the fridge. This allows the fat to rise to the surface and set, you can easily skim off the fat to make a healthier version of the stew, after that you can re-heat and serve with steamed rice and boy choy.
What you need
3 tablespoons olive oil
1/2 cup Shaoxing rice wine
2 cups beef stock
1/3 cup soy sauce
1 1/2 tablespoons brown sugar
1 teaspoon star anise powder
1 teaspoon ground cloves
1 tablespoon minced lemongrass
3 chopped spring onions
1 tablespoon minced ginger
4 garlic cloves, minced
3 bird’s eye chilies
100g shiitake mushrooms (about 9 – 10 mushrooms)
What to do
Preheat the oven to 150°C.
Mix in the ingredients for the sauce and set aside.
Trim the fat off the oxtails and season with salt and pepper. Heat olive oil in a cast iron pot. Brown the oxtails (in batches if necessary) until they have a nice browned colour on all sides.
Pour in wine and let it boil and steam until you can’t smell the alcohol. Pour in the sauce mix and let it come to a boil.
Clamp on a lid and place into the oven. After 1 1/2 hours flip the oxtail pieces over, and cook for another 1 1/2 hours (so 3 hours in total).
Separate the oxtails and sauce into different containers and place into the fridge overnight. The next day there should be a layer of fat on the sauce, just skim that off. Re-heat the oxtails in the sauce with shiitake mushrooms. Serve with some steamed rice and greens, super yummy!