Sticky Asian Oxtail

Helen
This dish is delicious and decadent. It is one of my entertaining favourites.

Ingredients

  • 2kg oxtail, chopped into pieces
  • salt
  • 1/4 cup flour
  • 1/2 cup rice wine (or sherry)
  • 3/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 star anise
  • 2 cups beef stock
  • 1/2 cup water
  • 2 cm knob ginger, sliced
  • 1 red chilli, seeds removed and finely chopped
  • 3 kaffir lime leaves – torn in half
  • 2 x 2cm wide strips orange peel without pith
  • 1 tsp finely grated lime rind
  • oil for frying

 

 

Method

Preheat oven to 170 C.
Place oxtail in a plastic bag with flour and salt - shake until oxtail is lightly covered wtih flour.
heat oil in a frying pan and brown oxtail in batches. Pour off fat from frying pan and wipe out any burnt fragments, pour rice wine into the pan and reduce by half. Place oxtail, rice wine, soy sauce, brown sugar, star anise, beef stock, water, ginger, lime leaves, and grated lime in a casserole, cover and cook for 3-4 hours until meat is falling off the bone. Remove meat from the casserole, cover and set aside. Allow liquid to cool and skim off fat as it rises. Check consistency of liquid and reduce if needed. (the sauce shouldn't be too thick)
Meanwhile heat a little oil in a frying pan over a high heat and brown oxtail until crisp. Serve oxtail pieces on steamed rice with greens and ladle over sauce.

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7 thoughts on “Sticky Asian Oxtail

  1. Hi, sounds yum but wanted to know, do you remove the meat from the Oxtail bone when frying them up at the end, or is the meat left on the bone? Thanks :)

  2. Going to try this, have given the dogs the oxtails in the past as remembered the oxtail stew mum used to make, and knew there must be something better to do with them

  3. Keep being told my email address is incorrect. If so….how come I receive emails from you????

  4. tried this this weekend, my guest loved it. I left it in the oven a bit too long, so it’s a bit on the dry side for me (jerky-like but some people like it that way) but it was super flavoursome.
    I did a few substitution – used orange tree leaves and grapefruit zest as that’s what was available on hand, and worked pretty well.
    thanks for the recipe.