A homestyle Chinese stew that is simple to prepare and warms the palette with flavours of star anise, cinnamon and ginger. Tender, rich pieces of Oxtail simmer with carrots and daikon in a sweet and sour gravy with a hint of spice. Serve over rice or noodles with a side of steamed vegetables for a hearty entrée.

Ingredients

Here are the following ingredients:

  • 6 lb (2.7 kg) Oxtail, cut into 2-inch (5 cm) pieces
  • 4 tsp (20 mL) kosher salt
  • 1 tbsp (15 mL) freshly ground black pepper
  • ½ cup (125 mL) canola oil
  • 12 oz (375 g) finely chopped celery, about 3 cups (750 mL)
  • 12 oz (375 g) finely chopped onion, about 3 cups (750 mL)
  • ⅓ cup (75 mL) minced garlic
  • ⅓ cup (75 mL) minced ginger
  • 1 cup (250 mL) tomato paste
  • 12 cups (3 L) beef stock (no salt added)
  • 3 cups (750 mL) ketchup
  • 1½ cups (375 mL) soy sauce
  • ¾ cup (175 mL) sambal oelek
  • ½ cup (125 mL) oyster sauce
  • ½ cup (125 mL) rice wine vinegar
  • 2 tbsp (30 mL) granulated sugar
  • 8 green onions, halved
  • 4 bay leaves
  • 4 star anise
  • 1½ lb (750 g) carrots, cut into 1½-inch (4 cm) pieces, about 6 cups (1.5 L)
  • 1½ lb (750 g) daikon, cut into 1½-inch (4 cm) pieces, about 6 cups (1.5 L)

Service

  • 16 cups (4 L) cooked long grain white rice, warmed
  • 1 cup (250 mL) sliced green onion

Preparation

  1. Season beef with salt and pepper. Heat half the oil in large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
  2. In the same pot set over medium heat, add celery, onion, garlic and ginger; cook until softened. Stir in tomato paste; cook for 2 to 3 minutes or until deep red.
  3. Pour in 4 cups (1 L) water, stock, ketchup, soy sauce, sambal oelek, oyster sauce, vinegar and sugar; bring to a boil. Return beef and any accumulated juice to the pot. Add green onions, bay leaves and star anise.
  4. Simmer, covered and stirring occasionally, for 2 to 2½ hours or until meat is tender but not falling apart. Stir in carrots and daikon. Simmer, covered, for 45 to 60 minutes or until beef is very tender and sauce is thickened. Periodically skim fat from surface of stew and discard during cooking. (Uncover during the last 20 minutes to thicken sauce, if needed.)
  5. Remove oxtail from stew; cool until easy to handle. Remove and discard green onions, star anise, bay leaves and bones. Carefully, pull meat from bones, tear into small pieces and stir into stew. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

  1. Reheat stew and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
  2. Plate 1 cup (250 mL) warm rice and top with 1½ cups (375 mL) stew. Garnish with 1 tbsp (15 mL) green onion.

Beef Cuts

Oxtail

Oxtail