Whisk together soy sauce, wine, sugar, garlic, ginger, chopped spring onion, star anise, cinnamon, orange zest and 1/2 cup water in a 6-quart pressure cooker. Bring to a boil then add oxtail. Secure lid and bring to high pressure. Reduce heat to stabilise pressure and cook for 30 mins. Release pressure using the quick release method then remove lid.
Transfer oxtail to a serving platter and drizzle with 1/3 cup braising liquid. Sprinkle with finely shredded spring onion.
230 degrees C).
Place oxtail in a baking dish and
ver medium-high heat. Add oxtail and cook until browned on
Combine oxtail, onion, thyme, browning sauce, scallions,
ver medium-high heat; brown oxtail, about 3 minutes per side
Soak oxtail in cold water to remove
eat until smoking. Brown the oxtail in batches, and set aside
Bring water and oxtail to a boil in a
In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
ver medium-high heat. Cook beef shank, oxtail pieces, and ginger in
ours, adding additional water or beef broth if the liquid becomes
Toss the oxtail with the onion, green onion,
Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large
Place the beef knuckle in a very large (
arlic in prepared pan. Rub oxtail sections with olive oil; season
and brown the oxtails and beef stew meat on all sides
Place oxtail, onions, carrots, cabbage, celery, barley,
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.