Ingredients
- oxtail 1.5kg, cut into pieces (ask the butcher to do this)
- garlic 5 cloves, peeled and left whole
- ginger a thumb-sized piece, skin on, sliced into 6 chunks
- Szechuan peppercorns 1 tsp, crushed
- cinnamon stick 1
- star anise 4
- orange peel 4 strips, pith removed
- bay leaves 4
- dark soy sauce 2 tbsp
- red wine 175ml
- black peppercorns crushed to make ½ tsp
TO SERVE
- spring onions 4, finely sliced
- toasted sesame seeds 1 tbsp
- steamed basmati rice
- steamed pak choi
Method
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Step 1
Heat the slow cooker to high or low, depending on desired cooking time.
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Step 2
Put all the casserole ingredients into the slow cooker and top up with enough boiling water for the oxtail to be just submerged (about 750ml). Don’t add salt as the soy sauce is salty and you can adjust at the end of the cooking time.
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Step 3
Cover and simmer for 4-6 hours on high or 8-12 hours on low until completely tender and you can easily pull any meat away from the bone. From time to time use a ladle to skim off any excess fat that might pool on top as the meat cooks.
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Step 4
Remove the oxtail pieces to a plate. Strain the broth through a sieve, discarding the spices, orange peel and ginger, then return the broth to the pot. Return the oxtail and check the seasoning, adding salt and additional pepper if necessary.
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Step 5
Sprinkle over the spring onions and sesame seeds, and serve with the rice and pak choi.
Nutritional Information
- Kcals 693
- Fat 38.1g
- Saturates 15.8g
- Carbs 2.8g
- Sugars 1.4g
- Fibre 0.9g
- Protein 76g
- Salt 2.1g
