| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New import | 4 | Servings | ||
INGREDIENTS
| 1 | lg | Or 2 small oxtails (2 1/2 to |
| 3 | Pounds), cut | |
| Into sections by cutting | ||
| Through the cartilage | ||
| Between the joints with a | ||
| lg | Kitchen knife | |
| Water to cover for | ||
| Parboiling, plus 2 quarts | ||
| For | ||
| Cooking | ||
| 3 | Or 4 cloves star anise | |
| 1 | Stick cinnamon | |
| 1/4 | ts | Red pepper flakes |
| 3 | tb | Brown sugar |
| 3 | tb | Soy sauce |
INSTRUCTIONS
Put oxtails in large pot, cover with water, bring to a boil over high heat. Reduce heat, simmer for about 5 minutes, so scum that can cloud the finished sauce rises to the surface. Drain oxtails in colander, rinse them and the pot with water. Return oxtails to pot Add 2 quarts of water, star anise and cinnamon. Cover pot and bring to a boil. Reduce heat; simmer gently for 1 hour. Add pepper flakes, brown sugar and soy sauce, cover and continue simmering for 2 more hours, until meat is tender and falling from the bone. Remove oxtails to a serving plate. Turn heat to high. Boil sauce 4 to 5 minutes, until reduced by a third. Pour sauce over oxtails. Serve with rice or pilaf. Makes 4 servings. Per Serving: Calories 573 Fat 23g Chosterol 223 mg Sodium 896mg Percent calories from fat 38 Posted to MM-Recipes Digest V4 #139 by BobbieB1@aol.com on May 19, 1997
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