| 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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