Chinese braised oxtail
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.
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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 cloves 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
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