Recipe

Shanghai-style Oxtails Recipe


Shanghai-style Oxtails Recipe Chacha / All my dishes
4 months, 2 weeks ago
A friend sent this recipe to me from her city newspaper. It's a shame oxtails (which come from cows) are under-appreciated, Cecilia Chiang writes in The Seventh Daughter: My Culinary Journey from Beijing to San Francisco. This adapted recipe is one ... More
Prep:25m Cook:240m Servings:4

Chacha

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Ingredients
  • 2-1/2 to 3 lb. (1.1 kg to 1.25 kg) oxtails, ask butcher to cut crosswise into 1-1/2-inch pieces
  • 3 inch piece ginger, cut into 3 pieces and smashed
  • 3-4 garlic cloves, smashed with a knife or left whole
  • 3 stalks celery, cut into 1 inch chuncks
  • 1/2 cup soy sauce
  • 3 Tbsp. mushroom soy sauce
  • 2 Tbsp. Shao Hsing cooking wine
  • 1 lb. (450 g) carrots, peeled, cut diagonally into 1-inch thick pieces
  • 1 Tbsp. granulated sugar

Directions
  1. Place oxtails in large saucepan.
  2. Add water to cover by 3 inches.
  3. Bring to a boil over high heat.
  4. Cook for 30 minutes.
  5. Drain in a colander and rinse with cold water.
  6. Rinse pan.
  7. Add oxtails, ginger, garlic, celery and enough cold water to cover.
  8. Bring to another boil over high heat.
  9. Reduce heat to medium or medium-low to maintain low simmer.
  10. Cook until meat starts to soften and shrink away from bone, about 3-4 hours.
  11. Add soy sauce, wine and carrots.
  12. Raise heat to high and bring to a boil.
  13. Reduce heat to medium or medium-low and simmer until meat and carrots are fork tender, about 40 minutes.
  14. (Oxtails should be falling apart, tender and juicy.)
  15. Stir in sugar.
  16. To serve immediately, discard ginger pieces and garlic cloves.
  17. Transfer oxtails and vegetables to serving platter/bowl.
  18. Pass braising liquid (sauce) separately.
  19. I like to serve these with Bok-Choy or boiled cabbage and noodles.
  20. (You can refrigerate oxtails in broth up to 3 days.
  21. Skim fat from liquid before reheating.)
  22. Makes 4 to 6 main servings.

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Comments

lor 4 months, 2 weeks ago said:
Mmmmmm, I love oxtails and this is a very different way from how I prepare them. Thank you so much for sharing this recipe.

jenniferbyrdez 4 months, 2 weeks ago said:
Marvelous. Another winner Chacha. Thanks hon.


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