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.
