r more.
Combine water, oxtail, carrots, onion skin, garlic skin
ven on high heat. Dust oxtail pieces in flour, shaking off
In pot cook oxtail with only enough water to cover meat at medium heat.
Dice potatoes.
Cut cabbage in quarters and slice thinly.
Dice tomatoes; cut off ends of okra and slice.
When oxtail is almost done, add potatoes, cabbage, tomatoes and cream-style corn.
Season to taste and cook at low heat until oxtail is done.
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.
large pan, add the oxtail and sear over high heat
Soak oxtail in cold water to remove
ver medium-high heat. Add oxtail and cook until browned on
Cook oxtail in crock-pot with 8 cups water; cook for 6 to 8 hours on high or until oxtail falls off bone.
Strain oxtail and debone it carefully, saving broth.
Once deboned, place meat back in broth.
Add tomatoes, garlic salt, black pepper, beef base, salt and catsup; reduce to low.
Day Before:
Wash oxtail and dry.
Brown in hot butter.
Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
Add oxtail, beef broth and 2 cups water.
Boil.
Reduce heat and simmer over low heat until oxtail is tender.
Remove from heat; stir in Burgundy.
Cool.
Refrigerate overnight.
Place oxtail in a shallow dish. Combine
Season the oxtail with salt and pepper.
230 degrees C).
Place oxtail in a baking dish and
ven's broiler.
Place oxtail pieces on a baking sheet
ver medium-high heat; brown oxtail, about 3 minutes per side
Cook oxtail in salted boiling water for
Wash and dry oxtail pieces and roll them lightly in flour. Heat oil in a large heavy pot and when it is hot, brown the oxtail pieces.
Add the stock; stir and bring to a boil.
Cover pot with a loose fitting lid; adjust heat to simmer and cook for 2 hours. Add carrots, leeks and onion.
Cover and simmer for 1 hour more.
e substituted).
Fry the oxtail pieces and the vegetables in
Toss the oxtail with the onion, green onion,
arlic in prepared pan. Rub oxtail sections with olive oil; season
In large pot, combine oil and flour for roux.
Cook slowly on medium burner for 15 to 20 minutes.
Roux will be medium brown. Add coarsely chopped onions, bell pepper and celery and saute until tender.
Add okra which has been chopped and smothered down, and several cups of water.
Simmer for approximately 30 minutes. Add salt, red pepper and black pepper to taste.
Add shrimp, crab meat, and green onions and simmer for another 30 minutes. Serve over steaming rice.
Add file if desired.