Categories: Beef

Ingredients

• 2 kg oxtail pieces any lumps of fat trimmed off
• plain flour
• Oil for frying
• 4 garlic cloves peeled and crushed
• 1 onion peeled and diced
• 1 Red chilli sliced
• 1 fennel bulb diced
• 4 cm piece of fresh root ginger peeled and sliced
• 4 tbsp soy sauce
• 1 tsp coriander seeds
• 4 whole star anise
• 4 tbsp Chinese rice wine or dry sherry
• 850 ml chicken stock
• Sea salt and freshly ground black pepper

Directions

1. eheat the oven to 160°C/Gas 3. Dust the oxtail in flour, shaking off any excess, season with salt and pepper. Place a heavy-based hob-proof casserole dish on a medium heat and add a dash of oil. When hot, add the oxtail and crushed garlic, and fry on all sides until browned. It’s best to do this in batches. Transfer the meat to a plate and set aside.

2. Add a little more oil to the pan. When hot, add the onion, chilli, fennel, ginger, soy sauce, coriander seeds and star anise. Sauté for a minute then add the rice wine vinegar and cook for a further 2 minutes before adding the meat back in to the pan.

3. Add the stock and bring to a simmer. Cover with a lid and place in the oven for 2½–3 hours, turning the oxtail pieces occasionally, until the meat is really tender. Serve with the sauce spooned over it.

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