Ingredients
- 3 x Garlic cloves, crushed
- 2 Tbs Ginger chopped fine
- 3 x Star anise
- 2 x Bay leaf
- Oil for frying
- Braising liquid: 1/2 cup LKK Gold label soy sauce
- 1/2 cup Kecap manis
- 1/3 cup Mirin
- 2 Tbs Brown sugar
- 1/2 cup Sake
- 1/2 cup Shaoxing wine
- 2 cup orange juice - see note
- Rind of 1 orange plus its juice
- 2 x Tbs Chicken bouillon powder
- 3 Tbs Gochugaru chilli flakes (optional)
- Water if needed
Method
- In a mixing bowl or large jug combine braising liquid ingredients (except water) and set aside.
- In a large pot over medium - high heat add oil and then oxtails. Brown meat on all sides. Remove oxtails and set aside. Add ginger, garlic, star anise and bay leaves. Cook stirring for approx. 1m or until fragrant.
- Add oxtail back to the pan. Add orange rinds with braising liquid and ensure it comes to the top of the oxtails. Add some water if you need to rise the level of the liquid up slightly. Bring to a boil. Once boiling reduce heat to simmer and cover.
- Cook at a simmer until oxtail is tender (2-4 hrs depending on size). As it cooks the liquid will evaporate. You will need to keep topping the braising liquid up. Check every 30 mins after the first hour to ensure it doesn’t run dry and the oxtails don’t stick to the bottom of the pot. Top up each time with the remaining orange juice. If you run out of juice, use water. The oxtail needs to be submerged to braise properly. Once tender and gelatinous remove the oxtail and set aside.
- Strain sauce, and return the liquid to the pan. Reduce until thick and syrup like. Add meat back to pan and carefully coat in sauce.
- Garnish with spring onions. Serve with rice and salads of choice.
- Note: Just Juice brand orange juice (1 litre long life) was used in this receipe. If you are using chilli and don’t have gochugaru chilli flakes, you can substitute with regular.
Product used in recipe
- Lee Kum Kee - Gold Label Soy Sauce
