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Oxtail Stew
When oxtail is cooked in northern China, it tends to be in a thick soup or casserole, sometimes with the addition of herbs such as wolf or boxthorn berries for their nutritive properties. Whether you serve it as a soup or a stew depends on the amount of water you use, so add more or less liquid depending on your preference.
Ingredients
900 g 2 lb 1.2 litres 2
Method
- Blanch the oxtail pieces in the boiling water for 3 minutes, then drain. This will remove some of the fattiness.
- Heat the oil in a wok, add the ginger and stir-fry for 2 minutes. Add the oxtail pieces and stir-fry for 2 minutes, or until well coated. Add the onion, wine or sherry, oyster sauce, salt, pepper,
1.2
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