Slow Cooked Asian Style Oxtail
A delicious Asian Style recipe which can be served with mashed potato and Bok Choy. A lighter alternative is to use steamed rice instead of the mashed potato.
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Slow Cooked Asian Style Oxtail
A delicious Asian Style recipe which can be served with mashed potato and Bok Choy. A lighter alternative is to use steamed rice instead of the mashed potato.
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 4hours |
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Ingredients
- 1.5kg OxtailTrim away excess fat
- 4cloves garlicchopped
- 1 Chillichopped
- 1/2 Orange Rind
- 1/3cup Dark Soy Sauce
- 1/2cup Asian Cooking Wine
- 1 Cinnamon Stick
- 2 Star Anise
- 1/2cup Vegetable Oil
- 1/2 cup Light Soy Sauce
- 4cups Chicken Stock
- 80g Palm Sugar
- 1 1/2Tbls Freshly grated Ginger
- Mashed PotatoTo Serve
- 4 Bok Choy
Instructions
- Using a large bowl add the garlic, chilli, orange rind, dark soy sauce, wine, cinnamon stick, star anise and oxtail. Mix well to coat. Cover and refrigerate overnight, turning once in a while.
- Using a bowl take the oxtail out from the marinate and let it reach room temperature. Set aside marinate.
- Take a large fry pan and add oil on high heat. Brown oxtail for around 5 minutes each side and then transfer to crock pot. Pour over reserved marinade.
- Mix together light soy, stock, ginger and palm sugar in a bowl. Pour over oxtail. Set crock pot to high and cook for 4 hours or until oxtail is tender and staring to fall of the bone.
- Skim excess fat from the oxtail cooking liquid and place oxtail on plates. Serve with mashed potato or steamed rice and bok choy. Spoon over some of the juices and enjoy!