|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
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
660g Frozen Oxtail (thawed to room temperature)
3 slices Ginger
2 Small Onion (sliced)
4 slices Ginger
1/2 Star Anise (optional)
2 medium size Carrot (peeled and cut into chunks)
Some Spring Onion/ Chinese Coriander
2 tbsp Chu Hou Paste
1. Boil oxtail with 3 slices of ginger in a pot for 2 minutes. Drain and set aside.
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.
|Photo updated 5 January 2015, we finished everything except the bones and ginger! lol...|