Braised Oxtail in Red Wine Sauce
Braised Oxtail in Red Wine Sauce
Dig into this quick and easy Chinese beef recipe by Martin Yan from True Passion.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 2 hours 5 minutes
  • Yield 4 - 6 servings
Ingredients
  • 907 grams Oxtail, cut into serving-sized pieces
  • Seasonings
  • 2 tablespoons soy sauce
  • 2 tablespoons Oyster-flavored sauce
  • 1 tablespoon Rock sugar
  • 2 Bay leaves
  • 1 Cinnamon stick
  • 1 Star anise
  • 2 tablespoons Cooking oil
  • 6 slices Ginger, lightly crushed
  • 4 cloves Garlic, lightly crushed
  • 2 slices Galangal
  • 3 Shallots, quartered and lightly crushed
  • 2 stalks Lemongrass, bruised
  • 5 cups Water
  • ½ cup Classic Cabernet Sauvignon
  • 227 grams Daikon, roll-cut
  • 3 small Carrots, roll-cut
  • 2 Green onions, cut into 2-inch pieces
  • 4 teaspoons Cornstarch, dissolved in 3 tablespoons water
Method
  1. Bring a large pot of water to a boil. Add oxtails and cook for 5 minutes, skimming foam that rises to the surface. Drain oxtails and rinse. Set aside to let drain in a colander
  2. Combine seasoning ingredients in a bowl; set aside
  3. Heat oil in a hot wok over high heat. Add ginger, garlic, shallots, galangal and lemongrass; stir-fry until fragrant. Add water and wine; bring to a boil. Add oxtail and seasonings; reduce heat and simmer 2 hours. Add daikon and carrot; simmer 30 minutes. Add green onions; cook 30 seconds. Add cornstarch solution; cook, stirring, until sauce thickens. Serve

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