Recipes Uncategorized

Oxtail stew

  • 3 lbs oxtails, cut into 2 to 3 inch thick pieces
  • 1 tablespoon oil
  • 2 half-inch thick slices of fresh ginger
  • 6 cloves garlic
  • 3-4 pieces of star anise
  • 6 cloves
  • 3 bay leaves
  • ½ cup Shaoxing wine
  • 2 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp of rock sugar 
  • 2-5 cups of water, to cover
  • 3-5 Daikon, cubed into 1.5″ pieces
  • Salt, to taste
  1. Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.
  2. Remove the oxtails and put in slow cooker. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.
  3. Add cooking wine to deglaze. Add dark soy sauce, light soy sauce, rock sugar, water, and salt. Add daikon. Bring to boil.
  4. Add to slow cooker on low. Add enough boiling water to cover. Simmer for 4 hours, until the meat is tender. Add additional water if necessary to avoid sticking. 
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