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Braised Oxtail in Red Wine

Makes: 4 servings

Ingredients:

3 lbs. oxtail

For the Seasonings:
2 Tbsps. dark soy sauce
2 Tbsps. oyster sauce
1 Tbsp. rock sugar
1 cinnamon stick
2 Tbsps. vegetable oil
6 slices ginger, peeled and lightly crushed
4 cloves garlic, peeled and lightly crushed
3 shallots, peeled, quartered and lightly crushed
1 stalk lemongrass, trimmed and very thinly sliced
4 cups water
2/3 cup red wine
1/2 lb. Daikon radishes, roll-cut
1 small carrot, roll-cut
2 green onionscut into 2-inch pieces
1 Tbsp. cornstarch, dissolved in 3 tablespoons water

Cooking:

1. Bring a pot of water to a boil. Add oxtail; cook 10 minutes. Drain and set aside. Combine seasoning ingredients in a bowl; set aside.

2. Heat oil in a 2-quart clay pot over medium heat. Add ginger, garlic, shallots, and lemongrass; cook until fragrant, about 15 seconds. Add water and wine; bring to a boil. Add oxtail and seasonings; reduce heat and simmer 2 hours. Add daikon and carrot; simmer 30 minutes more. Add green onions; cook 30 seconds. Add cornstarch solution; cook, stirring, until sauce thickens. Serve with steamed rice, if you like.

Recipe adapted from Cooking at Home by Martin Yan (Wan Li Book Co., Ltd.)
Copyright Yan Can Cook, Inc. 2006