Chinese Braised Oxtail with Broad Beans

Ingredients

• 2 kg (4.4 lbs) oxtail 2 kg (4.4 lbs) oxtail
• 500g (1.1 lbs) broad beans, shelled 500g (1.1 lbs) broad beans, shelled
• 4 cups (946ml) beef broth 4 cups (946ml) beef broth
• 1 cup (240ml) Chinese cooking wine 1 cup (240ml) Chinese cooking wine
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, sliced 2-inch piece ginger, sliced
• 2 star anise 2 star anise
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium-high heat.
2. 2.
   Season the oxtail with salt and pepper, then sear it in the pot until browned on all sides. Remove and set aside.
3. 3.
   In the same pot, add the garlic, ginger, and star anise. Sauté until fragrant.
4. 4.
   Return the oxtail to the pot and pour in the beef broth, Chinese cooking wine, and soy sauce.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail is tender.
6. 6.
   Add the broad beans to the pot and continue to simmer for an additional 10-15 minutes, until the beans are cooked but still crisp.
7. 7.
   Adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Braised Oxtail with Broad Beans over steamed rice.

Treat your ingredients with care...

• Oxtail — To ensure the oxtail becomes tender, it is important to simmer it on low heat for an extended period of time. This slow cooking process allows the collagen in the meat to break down, resulting in a melt-in-your-mouth texture.
• Broad beans — When shelling the broad beans, make sure to remove the tough outer skin to reveal the tender bean inside. This will enhance the overall texture of the dish.

Tips & Tricks

• For an extra depth of flavor, marinate the oxtail in the soy sauce and Chinese cooking wine mixture for a few hours before cooking.
• If broad beans are not available, you can substitute them with snow peas or snap peas for a similar crunch.
• Skim off any excess fat that rises to the surface during the cooking process to ensure a cleaner and lighter sauce.
• This dish tastes even better the next day as the flavors have had time to meld together. Consider making it in advance for a stress-free meal.
• Serve the Braised Oxtail with Broad Beans with a side of steamed bok choy or Chinese greens to add freshness and balance to the meal.

Serving advice

Serve the Braised Oxtail with Broad Beans over a bed of steamed rice to soak up the flavorful sauce. Garnish with chopped green onions for a pop of color and freshness.

Presentation advice

Arrange the oxtail pieces on a large serving platter, surrounded by the vibrant green broad beans. Drizzle some of the sauce over the top and sprinkle with sesame seeds for an added touch of elegance.