Shanghai-style Oxtails Recipe

How to make it

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