D5650 Chilli bean, soy and pickled ginger braised oxtail 2
D5650 Chilli bean, soy and pickled ginger braised oxtail 2

Chilli bean, soy and pickled ginger braised oxtail

SERVES:

4

Ingredients

1¼ kg oxtail, well trimmed and cut into 4cm sections

2 tsp vegetable oil

¼ cup sugar

1 tbs pickled ginger, roughly chopped

4 garlic cloves, sliced

¼ cup chilli bean sauce (toban djan)

¼ cup Chinese rice wine

¼ cup light soy sauce

2 cups chicken stock

400g tin chopped tomatoes

To serve, steamed rice and Asian greens

Method

Preheat the oven to 170C. Place a large casserole over a moderately high heat and brown the oxtail pieces in the oil for 8 minutes or until coloured on all sides. Transfer to a plate.

Add the sugar and cook for 2 minutes or until lightly caramelised. Add the ginger and garlic for a few seconds or until fragrant.

Add the oxtail and the remaining ingredients and bring to the boil. Cover and place in the oven for 2 hours or until the meat is very soft. Remove the lid and cook for a further hour or until the meat is falling off the bone. Skim and serve with rice and Asian greens.

BeefandLamb.com.au



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