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Monday, 29 December 2014

Braised Oxtail & Carrot in Chu Hou Paste 柱侯酱焖红萝卜牛尾

Photo updated 5 January 2015, Added some carrots and potatoes, garnished with chinese coriander. I forgot to add star anise today, still taste good :)

Added some carrots, garnished with spring onion

Tender and delicious! 

I seldom cook beef at home because I do not like to touch beef. It's the smell that I don't like....but, I found a way that I do not need to touch the beef. :) Get the FROZEN one! lol...

I bought a packet of frozen oxtail that I planned to cook sup buntut (aka indonesian style oxtail soup) but I'm not in the mood of cooking something complicated today. So I changed my mind and cook this simple yet very time consuming braised oxtail in chu hou paste. Trust me, the oxtail tastes superb with Chu Hou paste. 

I normally use slow cooker to braise meat but I find it very oily sometimes. For cooking oxtail, I'd prefer to use a pot which is easier to remove oil on the surface. You could hardly see OIL floating in my pot of braised oxtail. :P

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660g Frozen Oxtail (thawed to room temperature)
3 slices Ginger

2 Small Onion (sliced)
4 slices Ginger
1/2 Star Anise (optional)

Star Anise
4-5 pcs Small Rock Sugar
2 medium size Carrot (peeled and cut into chunks)
Some Spring Onion/ Chinese Coriander

2 tbsp Chu Hou Paste

1 tbsp Oyster Sauce

1 tsp Soy Sauce

1. Boil oxtail with 3 slices of ginger in a pot for 2 minutes. Drain and set aside.

2. Heat oil in a skillet, cook small onion and ginger until fragrant. 

3. Add in Chu Hou paste and oxtail. Stir to combined. Add some boiling water and transfer to a pot. Add in star anise and rock sugar. Bring to boil, cover and simmer for 1 hour.
4. Turn off heat and let it rest for 15 minutes. 
5. Add in oyster sauce and soy sauce. Cook another 1 hour and repeat step 4.

6. Add in carrot. Cook another 1 hour or until the gravy is thicken and the oxtail is tender. Stir in spring onion/ chinese coriander and serve warm with steamed rice.

Photo updated 5 January 2015, we finished everything except the bones and ginger! lol...

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