Chilli bean, soy and pickled ginger braised oxtail

Serves

Prep Time

Cook Time

190

Ingredients

1.25 kg Oxtail, well trimmed and cut into 4cm sections

2 tsp Vegetable oil

¼ cup Sugar

1 heaped tbsp Pickled ginger, roughly chopped

4 Garlic cloves, sliced

¼ cup Chilli bean sauce (toban djan)

¼ cup Light soy sauce

2 cups Chicken stock

400g tin Chopped tomatoes

To serve, steamed rice and Asian greens

Preheat the oven to 170ºC. Place a large casserole over a moderately high heat and brown the oxtail pieces in the oil for 8 minutes or until coloured on all sides. Transfer to a plate.
Add the sugar and cook for 2 minutes or until lightly caramelised. Add the ginger and garlic for a few seconds or until fragrant.
Add the oxtail and the remaining ingredients and bring to the boil. Cover and place in the oven for 2 hours or until the meat is very soft. Remove the lid and cook for a further hour or until the meat is falling off the bone. Skim and serve with rice and Asian greens.