My go-to oxtail recipes are normally either oxtail soup or kare-kare, but I wanted to try something a little different this time. The sauce is very tasty, but I do find the pieces of tail somewhat difficult to eat. It doesn't look as fancy, but I'd be tempted to try removing the meat from the bones at the end of the initial braising period next time (before cooking down the sauce). I think this recipe would also work well for beef short ribs.

Braised Oxtail

Slightly adapted from Woks of Life

Ingredients

• 1 Tbsp. oil
• 1.3kg oxtail (usu. 2 tails), cut into pieces
• 4 (5mm thick) slices of fresh ginger
• 6-8 cloves garlic
• 3-4 pieces star anise
• 6 whole cloves
• 3 dried bay leaves
• 1/2 c. Shaoxing wine
• 2 Tbsp. dark soy sauce
• 3 Tbsp. light soy sauce
• 1 Tbsp. sugar
• 1 1/2 c. water

Directions

1. Heat oil over medium heat.
2. Add pieces of tail and sear on all sides.
3. Remove tail and set aside.
4. Add ginger, garlic, star anise, and bay leaves to pot and cook for 2-3 minutes.
5. Add wine, dark soy sauce, light soy sauce, sugar, and water and stir to combine.
6. Return tail pieces to pot and bring to a boil.
7. Cover and reduce heat to low.
8. Simmer, covered, for 90 minutes.
9. If desired, remove tail pieces and allow to cool slightly. Pick meat from bones. Return meat to pot and discard bones.
10. Increase heat to medium-low and cook, uncovered, for another 30 minutes. Sauce should thicken and coat the meat.
11. Serve with rice.