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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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