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     Title: Caramelised Braised Oxtail
Categories: Beef, Chinese
     Yield: 4 servings

   400 g  Beef oxtail; 4 md chunks
     6 L  Water; cold
     1 c  Xhao hsing wine
     3    Scallions; halved
     6    Ginger shards
     6 cl Garlic; crushed
     1 L  Vegetable oil
     2 tb Peanut oil
     3 tb Sugar- palm; crumbled
 2 1/2 tb Fish sauce
   1/3 c  Stock- chicken
     2 tb Lemon juice
   1/2    Cucumbers- Lebanese sl long
     1 pn Sichuan pepper and salt
     1 pn Pepper- white
     1    Lemons; halved
          PASTE:
     3 cl Garlic; crushed
     3    Ginger shards
     1 tb Peppercorns- white
     3    Cilantro roots; chop rough
   1/2 ts Sea salt

 The soft texture of the oxtail contrasts beautifully with the
 crunchy white peppercorns, while the sweet, caramelised, gamey
 flavour of the oxtails is perfectly balanced by the sharp, sour
 citric acid of the lemon. The oxtail must be braised until it is
 almost falling off the bone. The caramelisation creates a
 delicious, thick, glossy sauce.

 Place oxtail in a pot, cover with cold water and bring to the
 boil. Simmer the oxtail for 20 minutes then strain through
 a-colander, discarding the water. Rinse oxtail thoroughly under
 cold water and drain well. This process rids the meat of any
 impurities prior to braising.

 In a 10-litre stockpot, combine the 6 litres cold water with the
 wine, shallots, ginger, garlic and oxtail. Bring to the boil and
 simmer for 2-3 hours or until the oxtail is soft and gelatinous.
 Skim stock regularly, using a ladle.

 Remove oxtail from the stock with a slotted spoon and drain well,
 discarding the stock. Allow oxtail to cool at room temperature
 then place in refrigerator, covered, for 3-5 hours or until the
 meat is firm (this makes the deep-frying less messy and
 dangerous). Heat vegetable oil in a hot wok until the surface
 seems to shimmer slightly.

 Carefully deep-fry oxtail in batches until crispy and a dark
 golden brown; remove and drain on kitchen paper. Pour off oil and
 wipe out the wok with kitchen paper.

 The oxtail is now ready to be caramelised. Pound all the paste
 ingredients with a pestle and mortar until you have a fine paste.
 Heat peanut oil in a hot wok, add paste and stir-fry for 1 minute
 or until fragrant. Quickly add palm sugar and fish sauce, stirring
 constantly - the paste should start to caramelise within a minute
 or two. Add oxtail and stir continuously for 1 minute, coating it
 in the caramel mixture. Add stock and lemon juice, then simmer for
 5 minutes.

 Serve in a shallow bowl, and garnish with cucumber slices, Sichuan
 pepper and salt, white pepper and lemon halves. Serve with rice as
 a meal for 2 or as part of a banquet for 4

 Recipe by: Kylie Kwong, Chinese-Australian television chef,
 author, television presenter and restaurateur.

 Typed by: Kevin Symons

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