Gingered Oxtail Stew
After blanching the oxtail to remove any gaminess, add plenty of ginger and sauce, then simmer until the meat is tender and the broth is rich.
Ingredients
water (for blanching)
About 3 quarts
oxtails (trimmed of fat, joints separated)
2½ to 3 pounds
fresh ginger (peeled, sliced)
2-inch piece
dark soy sauce
2 tablespoons
oyster sauce
2 tablespoons
broad bean sauce
2 tablespoons
Shaoxing rice wine or dry sherry
2 tablespoons
sugar
1 tablespoon
freshly ground black pepper
to taste
green onions (chopped, for garnish)
cilantro (chopped, for garnish)
Instructions
1
Blanch the oxtails
To blanch the oxtails, bring the water to a boil in a large heavy-bottomed pot or Dutch oven. Add the oxtails to the pot and bring to a boil again. Drain the oxtails in a colander to remove excess fat and foam, then return them to the pot.
2
Stew the oxtails
Add just enough water to the pot to cover the oxtails. Stir in the ginger, dark soy sauce, oyster sauce, broad bean sauce, rice wine, sugar, and pepper until well combined. Cover and simmer over medium-low heat until the meat is tender and pulls away from the bone, 3.5 to 4 hours.
3
Serve
Transfer to a serving dish, top with the chopped green onions and cilantro. Serve with freshly steamed rice or wheat noodles.
