Braised Oxtails with Star Anise and Chinese Greens

Name: Braised Oxtails with Star Anise and Chinese Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 6 servings Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets; 6 servings Available at Asian markets; 12 yu choy, baby choy sum, or baby bok choy; 1 Tbsp Chinese brown bean sauce (not ground); 3 Tbsps dark brown sugar; 8 larges garlic cloves, peeled; 2 inches thick) rounds fresh ginger; 6 servings Chopped green onions; 473 milliliters low-salt chicken broth; 1 large onion, halved, thinly sliced; 2 kilograms 12 (2- to 2 1/2-inch-thick) oxtail pieces (about , fat trimmed; 118 milliliters soy sauce; 8 whole star anise

Braised Oxtails with Star Anise and Chinese Greens is a gluten free and dairy free main course. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 112g of protein, 46g of fat, and a total of 942 calories. This recipe serves 6. A mixture of available at asian markets, onion, rounds ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the spice mix you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Arrange oxtails in single layer in heavy large pot.

Ingredients you will need

Oxtail

Equipment you will use

Pot

Add next 8 ingredients, then enough water to cover oxtails by 1/2 inch; bring to boil. Reduce heat to low, partially cover, and simmer until very tender, adding more water by 1/2 cupfuls as needed to keep oxtails covered, about 3 hours. Cool slightly. Chill uncovered until cold, then cover and keep chilled at least 1 day and up to 3 days.

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Oxtail

Water

Spoon off and discard fat from sauce. Rewarm oxtails over low heat.

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Oxtail

Sauce

Transfer oxtails to large plate. Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty). Discard ginger slices and star anise.

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Star Anise

Oxtail

Ginger

Sauce

Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes.

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Water

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Pot

Drain well.

Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.

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Green Onions

Oxtail

Sauce

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Bowl

Equipment

Pot

Bowl

Ingredients

Servings:

6servings

Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets 6servings

Available at Asian markets 12

yu choy, baby choy sum, or baby bok choy 1Tbsp

Chinese brown bean sauce (not ground)3Tbsps

dark brown sugar 8larges

garlic cloves, peeled 2inches

thick) rounds fresh ginger 6servings

Chopped green onions 473milliliters

low-salt chicken broth 1large

onion, halved, thinly sliced 2kilograms

12 (2- to 2 1/2-inch-thick) oxtail pieces (about , fat trimmed 118milliliters

soy sauce 8

whole star anise

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Tanian et Vincent Careme Terre Brulee Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.