Braised East-West Oxtail Stew

Here we have a delectable fusion of East and West flavours - soy sauce and rice wine from the east and tomatoes and orange zest from the West. Such flavours are assertive enough to stand up against the robust deliciousness of the oxtail. This is a hearty and satisfying autumn or winter dish that can easily be reheated. In fact, I think it tastes even better the next day. Serve with Steamed Rice or pasta.