Ingredients
1½ kg oxtails, cut into 5-7 cm thick pieces
1 tbsp rice bran oil
25 mm thick slice of fresh ginger
6 cloves garlic
3-4 pieces of star anise
6 cloves
3 bay leaves
½ cup Chinese cooking wine (Shaoxing wine)
2 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp of sugar
1½ cups of water
SIDS SALT & PEPPER to taste
Directions
Clean the oxtails and pat them dry. Heat oil in a large frypan over medium-high heat and brown them on all sides.
Remove and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves and bay leaves. Cook for about 2 minutes.
Add cooking wine, dark soy sauce, light soy sauce, sugar, water, and SIDS SALT & PEPPER to taste. (careful with the salt, as the light soy sauce is already quite salty)
Add the oxtails back to the pot, bring to a boil, and reduce heat to low. Simmer for 1½-2 hours, until the meat is tender and most of the liquid has evaporated. As it's simmering, stir occasionally and add additional water if necessary to avoid sticking. Serve with a side dish of rice.
