Slow cooked to get all the collagen and
mineral dissolving out of oxtail, it is a dish that I will make a big pot and
enjoy over a few meals.
In a big pot, add oxtail and cover with
water, season with:
3 tbsp of fermented bean paste/miso
brown sugar to taste
salt to taste if the bean paste is not salty
an onion cut into slices
5-10 star anise
2-4 cloves
a few cloves of garlic
2 pieces of licorice 甘䓍
an inch of ginger cut into thick slices
a hot chili
preserved Chinese mandarin skin 陳皮
1/2 cup of brandy/Chinese liquor
Bring to simmer for 20 minutes, then put
into vacuum pot overnight, repeat twice until tender, boil to reduce sauce if
necessary before serving. Or keep simmering until soft, around 5 hours.
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