Chinese-Style Braised Oxtails with Baby Bok Choy

Chinese-Style Braised Oxtails with Baby Bok Choy
Photo by Luca Trovato

Ingredients

  • Steamed rice (I use jasmine rice), for serving
  • 3 Tbs. dark brown sugar
  • 4 lb. oxtails, most external fat trimmed
  • 2 cups halved and sliced onions
  • 2 whole star anise
  • 6 ¼-inch rounds fresh ginger
  • 1 Tbs. Chinese brown bean paste (also called ground bean paste)
  • + 5 more ingredients
    • 12 baby bok choy, washed
    • 8 garlic cloves, sliced
    • ½ cup thinly sliced scallions (white and light green parts)
    • 2 cups homemade beef stock, canned low-sodium chicken broth, or water
    • ½ cup soy sauce

Arrange the oxtails in a large Dutch oven. Add the stock, star anise, ginger, onions, garlic, soy sauce, brown sugar, and bean paste, making sure the oxtails are covered in liquid; if necessary, add water to cover. Bring to a boil, then reduce to a simmer and cook, partially covered, for 3 hours,...

View full recipe at Fine Cooking

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