Filipino-style Soy-Vinegar Braised Oxtails with Jasmine Rice - Lancaster County Magazine

Ingredients

• 4 lbs. Oxtails , rinsed, pat dry
• 1/2 tsp. Black Pepper , freshly ground, plus extra for serving
• 1 cup Apple Cider Vinegar
• 1 cup Soy Sauce
• 1 cup Chicken Broth
• 8 Bay Leaves , dried
• 12 Garlic Cloves , unpeeled
• 4 quarter-sized slices of fresh Ginger , skin left on
• 2-1/2 cups Jasmine Rice , well rinsed
• 3 cups Water
• 1 tsp. Vegetable Oil
• 4 heads of Baby Bok Choy , quartered