Chinese Braised Oxtail

• 1.3kg meaty oxtails (cut into 2 to 3 inch thick pieces)

• 2 stalks celery

• 1 large carrot

• 1 large onion

• 2 half-inch thick slices of fresh ginger

• 6 cloves garlic

• 3-4 pieces star anise

• 6 cloves

• 3 bay leaves

• 2 tsp white peppercorns, whole

• ½ cup red wine

• 2 tablespoons dark soy sauce

• 3 tablespoons light soy sauce

• 1 tablespoon rock sugar (you can substitute regular sugar)

• 450ml stock, any kind

• Salt (to taste)

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Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heatand brown them on all sides.

Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, staranise, cloves, and bay leaves. Cook for about 2 minutes

Now it’s time to add red wine, dark soy sauce, light soy sauce, rock sugar, water, and salt (be careful with the salt, as the soy sauce is already quite salty).

Add the oxtails back to the pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 2 to 3 hours, depending on how tender you like your oxtails. Check halfway through and add more water if needed

Uncover, and continue simmering for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water ifnecessary to avoid sticking. Serve