Name: Stewed Oxtail (腊汁牛尾)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 1 slice dried Chinese licorice root (gan cao); 3 cloves; 3 green onions, trimmed and cut into 3-inch (7.5 cm) segments; 1½-inch (4 cm) piece fresh ginger, peeled and sliced; 1 teaspoon Sichuan peppercorns; 1 tablespoon vegetable oil; 1 tablespoon sugar; 1 teaspoon sweet flour sauce; ¼ teaspoon black peppercorns; 5 star anise pods; 3 bay leaves; 2 black cardamom pods, cracked; ¼ cup (60 ml) Shaoxing cooking wine; 5 tablespoons (75 ml) soy sauce; 1 pound (450 g) oxtails, cut into 1-inch (2.5 cm) thick segments; 1½-inch (4 cm) square dried orange peel; 8 white cardamom pods; 1½-inch (4 cm) cinnamon stick

Preparation info

Serves
2

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

The classic Chinese tradition is to use every part of an animal. We use the lamb face for our salads, the hearts and the offal in soups, and the spines and tails in stews. Our oxtail dish was actually inspired by a stewed lamb spine my family used to make, slowly cooked and softened in soy sauce and spices until tender. But in the States, lamb spine was hard to come by, so we tried it with oxtail instead. It stu

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of