Chinese braised oxtail
1kg beef oxtail, trimmed
½ cup(125ml) Japanese/Korean soy sauce
¼ cup Chinese cooking wine
¼ cup firmly packed dark brown sugar
6 cloves garlic, bruised
12cm piece fresh ginger, peeled, sliced thickly
4 green onions, chopped coarsely
2 star anise
2 cinnamon scks
3 x 5cm strips orange rind
½
cup water
2 green onions, shredded finely
INGREDIENTS
SERVES 4~6
40 mins
pressure
or
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1.
Cut oxtail into 4cm pieces. Combine sauce, wine, sugar, garlic, ginger, chopped onion, star anise, cinnamon, rind and the
water in inner pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid);
bring to the boil. Add oxtail.
2.
Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START.
3.
Remove lid. Transfer oxtail to serving plate; drizzle with about ⅓ cup(80ml) of braising liquid. Sprinkle with shredded onion.
8 hrs 10 mins
slow
Pre+Cooking me
34 Beef
To Next Page
Loading...
