Name: Chinese braised oxtail
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram (2 pounds) beef oxtail, trimmed; 1/2 cup (125ml) japanese soy sauce; 1/4 cup (60ml) chinese cooking wine; 1/4 cup (55g) firmly packed dark brown sugar; 6 clove garlic, bruised; 12 centimetre (4¾-inch) piece fresh ginger (60g), sliced thickly; 4 green onions (scallions), chopped coarsely; 2 star anise; 2 cinnamon sticks; 3 x 5cm (2-inch) strips orange rind; 1/2 cup (125ml) water; 2 green onions (scallions), shredded finely

Ingredients

1 kilogram (2 pounds) beef oxtail, trimmed

1/2 cup (125ml) japanese soy sauce

1/4 cup (60ml) chinese cooking wine

1/4 cup (55g) firmly packed dark brown sugar

6 clove garlic, bruised

12 centimetre (4¾-inch) piece fresh ginger (60g), sliced thickly

4 green onions (scallions), chopped coarsely

2 star anise

2 cinnamon sticks

3 x 5cm (2-inch) strips orange rind

1/2 cup (125ml) water

2 green onions (scallions), shredded finely

Method

1.Cut oxtail into 4cm (1½-inch) pieces

2.Combine sauce, wine, sugar, garlic, ginge, chopped green onion, star anise, cinnamon, rind and the water in a 6-litre (24-cup) pressure cooker; bring to the boil. Add oxtail; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes

3.Release pressure using the quick release method (see below); remove lid. Transfer oxtail to serving plate; drizzle with about 1/3 cup (80ml) of braising liquid. Sprinkle with shredded green onion

This recipe is suitable to freeze QUICK RELEASE METHOD Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the food toward the end of cooking
Note

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Ingredients

Method

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