Braised oxtails with star anise
( SERVES 6 )
Asian flavours blend with tomato and orange to give these oxtails a spicy kick and a rich, dark hue. It’s one of those wonderful meals that require little preparation and cook slowly until the meat is meltingly tender. I often make it a day ahead to allow the flavours to develop and the fat to set on the top so I can easily skim it off. It freezes well and is great served with mash and Asian greens.
|2 kgs||Oxtail pieces, or beef shin|
|1 serving||Salt and pepper, to taste|
|1 whole||Star anise|
|2 whole||Garlic head, halved crossways|
|½||Orange, zest only|
|2 cups||Tomato juice|
|¼ cup||Soy sauce|
|2 Tbsp||Rice wine vinegar|
|1 Tbsp||Soft brown sugar|
|1 handful||Coriander sprigs|
- Preheat oven to 220°C fanbake. Season the oxtails with salt and pepper, arrange them in a single layer in a large roasting dish and roast for 30 minutes until well browned.
- Drain fat from roasting dish and discard. Add all remaining ingredients except coriander to the roasting dish with the oxtails and stir to combine. Cover with baking paper to stop any exposed meat from drying out then cover with tin foil or a tight-fitting lid. Reduce heat to 160°C fanbake and cook until very tender (about 3 hours). Adjust seasonings to taste and garnish with coriander to serve.
See more of Annabel's slow-cooker recipes