Chinese Oxtail Stew

[k43]

Chinese Oxtail Stew

Serves 4 as Main Dish.

Here's my super-simple favorite, which I got from an old friend. It perfumes the whole house.

• 2 medium oxtails (3 to 4 lb.) cut in 2" pieces and well trimmed
  
• 6 whole sticks cinnamon, broken into 2" pieces
  
• 1 handful (1/3 to 1/2 cup) whole star anise
  
• 4 T dark soy sauce
  
• 2-1/2 T sugar
  
• 1/4 tsp MSG (optional)
  

1. Put the meat in a kettle with water to cover, heat to a boil and cook 5 minutes. Drain and rinse the meat and the kettle.

2. Return the meat to the kettle with water to cover, add the cinnamon and star anise and MSG, if using. Heat to a boil and cook uncovered for 45 minutes over medium heat, occasionally skimming off any scum.

3. Add the soy sauce and sugar, reduce the heat to a slow simmer, cover and cook until the meat is falling off the bones (2 to 3 hours).

4. Remove the meat to a platter. When it's cool enough to handle, remove the fat and bones. Refrigerate the meat and sauce separately overnight.

5. The next day, skim the fat from the sauce and reduce it in a non-stick frying pan. When it starts to thicken, strain out the solids. Continue reducing until thick, almost a syrup (1/2 to 2/3 cup).

6. Reheat the meat, plate over white rice and pour the sauce around and over.

Keywords: Main Dish, Easy, Beef, Dinner, Chinese

( RG1439 )