Braised Oxtails with Star Anise and Chinese Greens

4.7(29)

What to drink: D'Arenberg 2004 The Footbolt Shiraz from South Australia ($19), with lovely cocoa and blackberry notes that go well with Chinese flavors.

by Epicurious·published 2006-12-07

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Servings

(4–6)

Total time

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Calories / serving

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Ingredients (13)

serves

12 (2- to 2 1/2-inch-thick) oxtail pieces (about 4 1/2 pounds), fat trimmedoxtail
2 cups low-salt chicken broth
1 large onion, halved, thinly slicedonion
1/2 cup soy saucesoy-sauce
8 large garlic cloves, peeledgarlic
8 whole star anise*
6 (1/4-inch-thick) rounds fresh gingerginger
3 tablespoons dark brown sugardark-brown-sugar
1 tablespoon Chinese brown bean sauce (not ground)**
12 to 18 yu choy, baby choy sum, or baby bok choy
Chopped green onionsscallion
*Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
**Available at Asian markets.

Instructions (4 steps)

01Arrange oxtails in single layer in heavy large pot. Add next 8 ingredients, then enough water to cover oxtails by 1/2 inch; bring to boil. Reduce heat to low, partially cover, and simmer until very tender, adding more water by 1/2 cupfuls as needed to keep oxtails covered, about 3 hours. Cool slightly. Chill uncovered until cold, then cover and keep chilled at least 1 day and up to 3 days.

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Not rich — missing servings, total time, or calories.