serves
4
prep
20 minutes
cook
1:45 hour
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
1:45
hour
difficulty
Easy
level
Ingredients
- 1 tbsp vegetable oil
- 1 kg oxtail pieces
- 1 celery stick, chopped
- 1 thumb ginger, peeled and finely sliced
- 1 handful dried shiitake mushrooms, about 20 g
- 1 red chilli, halved lengthways
- 2 star anise
- 100 g dried tofu skin (see Note)
- 6 black peppercorns
- 1 tsp Chinese five spice
- 60 ml (¼ cup) soy sauce
Instructions
Preheat the oven to 150ºC.
Heat the oil in a heavy-based casserole dish over medium-high heat. Cook the oxtail pieces until browned on both sides, then add the remaining ingredients and enough water to cover the oxtail. Cover with a lid and bake for 1½ hours or until the meat is very tender and falling off the bone. Check the seasoning, then serve with rice stick noodles or rice.
Note
• Dried tofu (bean curd) skin is available in sheet form from Asian supermarkets.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
