Report Chinese Style Oxtail
I have not made a report in awhile so i figured i would on this dish which i got out of the cookbook "Bones". I really liked the way it turned out so i figured i would share. My grilfreind/ex girlfriend got me this book for my birthday knowing my love of all things with bones in it. So i figured i would thank her by making one of her favourite animal products ox tail.
5 lbs of oxtail
1/2 cup dark soy sauce
1 1/2 tbs dark brown sugar
2 cloves of garlic(i upped it to three)
4 slices of ginger
1 star anise broken up
1 cup xao xin(sp?) rice wine
1 orange 4 strips of rind removed, orange reserved
2 cups of water
salt and pepper
I started out by trimming the excess fat fromt he oxtail pieces. I then generously peppered and slightly salted them before browning them in a dutch oven in two batches. Once the second batch was browned sufficiently on all sides i deglazed the pot with the rice wine. After cooking off most of the alcohol i addes the remaining ingredients and brought to a boil. I then added the vertebrae back to the pot and covered it with parchment before putting the lid back on. I then cooked this for 1/5 hours in a three hundred degree oven before flipping each piece, basting and roasting for anbother 1.5 hours. As this cooled i seperated the ox tail from the sauce and refirgerated over night. The next day i scraped the fat from the top of the sauce and warmed the now jello like sauce in a pot on the stove. Once the sauce was warmed up i dumped it over the meat and cooked for 30 minutes at 300. I then put the temp up to 400, basted and cooked for another fifteen minutes to get a nice shiny glaze. Before serving i topped off with 1/4 cup of fresh OJ and mixed it into the sauce.
I garnished with scallion tops. The final result was really good as the outside of the meat was salty and sweet with the orange juice adding a really nice citric fresh note to the final dish. With the sauce you could really taste the ginger orange peel and anise with the garlic playing some nice background notes(it completely melted into the sauce. The meat was falling off the bone yet retained nice a nice texture to it.
If anyone likes ox tail i would reccomend this recipe highly. I had never made ox tail before and was slighlty intimidated. This couldnt have been easier. I think next time i will make ox tail dominican style.
Another nice thing to do with cooked oxtail (I usually parboil them about 10 minutes to tighten the fat, then brown and braise for a couple of hours with red wine, stock, and aromatics) is to paint them with mustard, roll in breadcrumbs (panko works very well) and brown in a hot oven. This is pretty close to the same treatment as Loretta Keller's signature beef cheeks at Coco 500 (formerly Bizou) here in San Francisco. Delicious with home fries.
Picked up a 5lb. pack of oxtails at Costco and riffed off of this recipe. I made some adjustments- used cooking sherry and a bit of cooking sake instead of xao xin and used Japanese soy sauce instead of darker Chinese sauce. I also used honey instead of brown sugar. For the citrus element, I chopped in some kumquats and also added lemongrass. I did not finish with orange juice, but squirted on fresh lime while baking in the oven. Everything came out great. It's a little bit labor intensive, but worth it for the payoff. Looking forward to making it again sometime, maybe closer to your recipe. Cheers.