Braised Oxtails with Star Anise and Chinese Greens
The recipe Braised Oxtails with Star Anise and Chinese Greens is ready in approximately 45 minutes and is definitely a tremendous gluten free and dairy free option for lovers of Chinese food. This recipe serves 6. One portion of this dish contains around 112g of protein, 46g of fat, and a total of 939 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a pricey main course. A mixture of soy sauce, brown sugar, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.
Instructions
Arrange oxtails in single layer in heavy large 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.
Spoon off and discard fat from sauce. Rewarm oxtails over low heat.
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.
Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes.
Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.