8 thin slices (each about the size of a quarter) fresh ginger
3 cloves garlic, crushed
2 tablespoons soy sauce
1 tablespoon dark soy sauce (or 2 1/2 teaspoons soy sauce plus 1/2 teaspoon dark molasses)
3 tablespoons firmly packed brown sugar
1 pound daikon, peeled and cut into 1-inch chunks
1 cup fresh cilantro leaves
How to Make It
In a 5- to 6-quart pan, bring 1 1/2 quarts water to a boil. Meanwhile, trim surface fat from oxtail. Rinse meat and add to pan. When boil resumes, skim off foam; add wine, anise, ginger, and garlic. Cover and simmer 1 hour.
Add regular soy, dark soy, and sugar; cover and simmer 1 1/2 hours. Add daikon; cover and simmer until meat is very tender when pierced, 30 to 45 minutes.
With a slotted spoon, put meat and daikon in a bowl; keep warm. Discard the fat from pan juices. Boil juices, uncovered, over high heat until reduced to about 3/4 cup, 10 to 15 minutes, then pour into bowl. Add cilantro; mix. Add salt to taste.