Recipe

Shanghai-style Oxtails Recipe

	Chacha / All my dishes 1 year, 8 months 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
	beef oxtails

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Fans

jenniferby

lor

waterlily

notyourmom

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

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.

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Comments

lor 1 year, 8 months 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 1 year, 8 months ago said:
Marvelous. Another winner Chacha. Thanks hon.

capedread 1 year, 3 months ago said:
I love oxtail, and yes they are under appreciated! my husband won't eat them, I think I'll cook it anyway and discard the bones then he won't know!!!!! bet you he'll love the dish.... fussy eaters ha.

am always thinking of ways to dupe him lol, think he's getting used to it

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