Five Spice Braised Oxtail
October 19, 2018
This is a wonderfully fragrant, deliciously sticky, rich, mouthwatering dish that will definitely have you coming back for seconds.
- Prep: 30 mins
- Cook: 2 hrs 30 mins
1Preheat the oven to 180 C.
2Dust the oxtail joints in flour, shaking off any excess, then season with salt and pepper.
3Heat the oil in a heavy based ovenproof casserole dish over a medium heat.
4Add the oxtail joints in batches, browning them on all sides.
5Remove the joints from the heat and set aside on a plate.
6In the same casserole dish, add the garlic, onions, chilli and ginger. Saute them gently over a medium heat until they are soft and translucent.
7Add the rice wine or sherry, five spice, soy sauce and cherry tomatoes.
8Stir for a couple of minutes until all the ingredients have amalgamated, then add the chicken stock. Heat to a simmer, then add the oxtail joints.
9Place the casserole dish into the oven and allow to cook for 2 - 2 1/2 hours until the meat is tender.
10Serve hot, garnished with finely chopped spring onions and a bowl of steamed rice.