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Tuesday, 26 March 2013

Chinese braised oxtail

I'd tried oxtail only once before, a few months ago and absolutely loved it, it's so rich and meltingly tender.
It really does need long slow cooking.
I googled for something different to try with it and came up with this chinese recipe.

Despite the name of the dish, I actually left out the star anise, as Niamh doesn't like the flavour, and I served it with steamed brocolli drizzled with chilli oil and some plain thin wheat noodles.

This is so highly flavoured, just wonderful.  I have frozen some for another time.

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