Simple Way to Prepare Award-winning Chinese braised oxtail & brisket stew

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31 Mar, 2022

Chinese braised oxtail & brisket stew. Authentic Chinese braised oxtails in soy sauce and spices cooked until they're tender and extremely flavorful, this oxtail recipe is as good or much better than any oxtail stew you've ever tried! If you asked me to close my eyes and describe the tastes that bring me back to my childhood, there is nothing more descriptive than the flavors. Cooks throughout China make different versions of braised oxtail.

Chinese cooking makes frequent use of under-appreciated fattier cuts such as pork belly, pork shoulder, and oxtails. In this recipe, licorice-flavored star anise gives the meat its characteristic flavor. Chinese Braised Oxtail Stew with Shiitake Mushrooms.

Hey everyone, it's Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, chinese braised oxtail & brisket stew. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chinese braised oxtail & brisket stew is one of the most well liked of recent trending meals in the world. It is easy, it's fast, it tastes yummy. It is appreciated by millions daily. Chinese braised oxtail & brisket stew is something which I've loved my whole life. They're fine and they look wonderful.

Authentic Chinese braised oxtails in soy sauce and spices cooked until they're tender and extremely flavorful, this oxtail recipe is as good or much better than any oxtail stew you've ever tried! If you asked me to close my eyes and describe the tastes that bring me back to my childhood, there is nothing more descriptive than the flavors. Cooks throughout China make different versions of braised oxtail.

To get started with this recipe, we have to first prepare a few components. You can have chinese braised oxtail & brisket stew using 32 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Chinese braised oxtail & brisket stew:

{Get of Meat:.
{Get of oxtail.
{Get of beef brisket.
{Get of plain flour, coating oxtail.
{Make ready of vegetable oil (or any cooking oil of preference).
{Make ready of In stockpot:.
{Take of large carrots, sliced into moon shape.
{Take of daikon radish, sliced into half moons.
{Prepare of Rock Sugar.
{Prepare of onion, roughly sliced into chunks.
{Get of spring onion, roughly chopped.
{Take of ginger,.
{Take of garlic cloves, crushed.
{Get of large tomatoes, sliced.
{Take of light soy sauce.
{Make ready of dark soy sauce.
{Get of shaoshing wine.
{Take of water (or chicken stock).
{Prepare of Coriander stems (from picking the leaves), tied with string.
{Make ready of Spice mix (wrapped in muslin):.
{Get of Dried whole chillis.
{Make ready of Star anise.
{Take of cinnamon stick.
{Take of fennel seeds.
{Prepare of coriander seeds.
{Get of Bay leaves.
{Make ready of Cooking eggs:.
{Get of eggs.
{Take of Water, for cooking eggs.
{Take of Garnish:.
{Prepare of coriander leaves.
{Take of Eggs, sliced in.

Chinese style braised oxtail bones is served as a topping on. Annabel Langbein Braised Oxtails with Star Anise Recipe. Succulent and savoury, this Chinese-style braised oxtail has enough sauce to almost qualify as soup! A lot of Chinese cooking involves quick stir-frying over high heat, but they also have a long tradition of slow braises.

Instructions to make Chinese braised oxtail & brisket stew:

Cut the carrots and daikon in large diagonal chunks and transfer onto a plate. For the frying, cut the onions, spring onions, garlic and ginger. Place on a plate..
Gather and prepare the dry spice mix in the muslin and tie up..
Tie up the coriander stalks with string and transfer on the same plate as the muslin..
Clean the oxtail by running under water, or put in boiling hot water in a pan for 1min to remove any residue off the bones. Set aside and dry off with a towel if necessary..
Meanwhile, cut the brisket into nice thick chunks..
In a mixing bowl, add flour. Then coat each of the oxtail and brisket all over and set aside..
Add oil to a casserole pot on a high heat. Place the oxtail and brisket in the pot to sear. At first, don't move the meat around too much, it will come loose when one side is seared enough. Be sure to sear each side of each piece..
Once meat has seared add the ginger, garlic and spring onions. Cook for a few minutes until the onions are soft and translucent. Stir occasionally to combine all of the ingredients..
Then add the carrots and stir. Add the rock sugar, soy sauces, shaoshing wine and then add enough water to cover the meat. Add the daigon, muslin spice mix and coriander stalks, then cover and boil with a lid for 10 minutes..
After 10 minutes, open the lid and skim off the impurities, then turn down to a low heat and let it simmer for about 4-6 hours. Check the stew every hour and skim off any impurities..
While the stew simmers, let's prepare the eggs. In a medium sized pot, on medium high heat bring water to a boil, then reduce heat low. Add the eggs carefully to avoid Cracking. Cook eggs for 7 minutes until almost set as they will cook further in the stew later..
Once the eggs are done, immediately transfer to ice cold water in a mixing bowl (this stops the eggs from cooking further) and let eggs cool down..
Once eggs have cooled down, with a teaspoon gently crack the eggs (this creates the beautiful marbling effect), and transfer to the stew to soak into the eggs..
Simmer stew until the oxtail and brisket become very soft and tender. Tip: meat breaks apart easily. Taste the stew and adjust if necessary (add more sugar, soya sauce etc)..
To serve place steamed rice or cooked noodles in a serving bowl and ladle over stew along with the brisket, oxtail and vegetables. Peel the eggs from the stew, cut in half and place on top and garnish with coriander..

The combination of melting oxtail and warming spice. Jane and Mark love braised oxtail, as do I. Every very few months, we get a major craving for oxtail, so I made it for Sunday night dinner. Chinese Braised Oxtail - a dinner party favorite. I make this for guests generally since I don't usually saddle up and indulge in oxtail alone.

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