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Braised Oxtails

Yield Makes 4 appetizer servings

Ingredients

  • 1 oxtail (about 2 1/2 lb.), cut at joints
  • 1/4 cup rice wine (Shaoxing or sake)
  • 4 star anise
  • 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
  • Salt

Nutrition Information

  • calories 217
  • caloriesfromfat 36 %
  • protein 19 g
  • fat 8.8 g
  • carbohydrate 17 g
  • fiber 2.2 g
  • sodium 890 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.