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A hearty oxtail dish with star anise, Chinese mushroom, daikon and carrots. The oxtails turn tender when cooked slow and the bones add a lot of favor to the meat.
Ингредиенты
- 12 2- to 2 1/2-inch thick oxtail pieces (about 4 ½ pounds), fat trimmed
- 2 cups low-salt chicken broth
- 5 â 6 stalks green onion, cut ¼ inch thick. Save 2 tbsp for garnish.
- ½ cup soy sauce
- 8 large garlic cloves, peeled and flattened slightly
- 8 whole star anise
- 6 1/4-inch thick rounds fresh ginger
- 3 tablespoons dark brown sugar
- 1 tablespoons Chinese ground bean sauce
- 20 Chinese dry mushroom or shitake mushroom, soaked in water for about 2 hours until softened
- 3 daikons (Chinese radish), cut in ½-inch slices
- 3 carrots, cut in ½-inch slices
- Sauce for Browning oxtails
- 4 tablespoons of canola oil
- 2 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon Chinese rice wine (double distilled is preferred, can substitute sake)
- 1 teaspoon brown sugar
- Mix soy sauce, water, rice wine and sugar before cooking.
Инструкции
- 1. For browning oxtails, heat oil over medium heat in a wok or Dutch oven. When you see a slight smoke, add 2 slices of ginger, 2 tbsp of green onions, 3 garlic cloves and ground bean sauce, stir and cook for 20 - 30 seconds. Add oxtails to wok.
- 2. Add mixed sauce* to wok and brown oxtails slightly on all sides, about 5 â 8 minutes.
- 3. Transfer oxtails to Dutch oven. Add remaining 7 ingredients (chicken stock, green onions, soy sauce, garlic, star anise, ginger, brown sugar) and enough water to cover the oxtails by ½ inch, bring to a boil.
- 4. Reduce heat to low, partially cover, and simmer until very tender, adding more water by ½ cupfuls as needed to keep oxtails covered, about 3 hours total cook time.
- 5. Add mushrooms, daikons and carrots about 2 hours into cooking, add water if needed to keep vegetables covered, cook until vegetables are softened. Garnish with green parts of green onion.
- Adapted from Braised Oxtails with Star Anise and Chinese Greens in Bon Appetit, January 2007.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 136 | 49% |
| Total Fat 15.43g | 19% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 2485mg | 104% |
| Potassium 759mg | 22% |
| Total Carbs 28.31g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 16.72g | 11% |
| Protein 9.32g | 15% |
Отзывы
09 февраля 2009
If you've never had Chinese oxtail stw, you do not know what you are missing. This stew is awesome! It is rich and fully flavored in a way I never would have expected and is not typical of most Chinese food I've had. If you don't have a local asian market where you can buy Oxtails, try a fatty piece of beef. We mixed some beef stew pieces in with the oxtail and while they weren't quite as tender or juicy, they still tasted great!Этот рецепт был приготовлен/опробован мной!Содержит вариацию1 person likes this review
09 февраля 2009
I haven't ever had Oxtail Stew before, but this version was a very rich and flavorful stew. It makes me want to try it sometime in a restaurant to see if it compares with this awesome home meal.Этот рецепт был приготовлен/опробован мной!1 person likes this review
