Recipe Ingredient
- 400g oxtail
- 3 tbsp plain flour
- 5 tbsp oil
- 4 cloves garlic, minced
- 1 onion, quartered
- 1 tbsp preserved soya bean paste (tau cheong), minced
- 10g young ginger, shredded
- 500ml water
- 100g leek (shred or sliced at a slant starting at the root end)
- 100g carrots, cut into wedges
- Seasoning
- Combine:
- 1 tbsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp pepper
- 3/4 tsp dark soy sauce
- Sauce (A):
- 2cm piece cinnamon
- 1 star anise
- 4 cloves
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1-1½ tbsp sugar or to taste
- Dash of dark soya sauce (for colour)
- 1 cube beef stock granules
Instructions
- Wash oxtail and remove any surplus fat. Cut into sections between the bones and marinate with seasoning
- Coat marinated oxtail pieces in flour. Shallow fry in 3 tbsp heated oil in non-stick pan until meat turns light gold in colour.
- Heat a wok with remaining oil and stir-fry onion and garlic till fragrant. Add in soya bean paste and ginger and fry till fragrant.
- Add sauce (A) and stir-fry for a minute. Add oxtail and water and bring to a boil. Simmer for 1-1½ hours. Add in leek and carrots and continue to simmer until oxtail meat is almost tender.
- Dish out and place ingredients on to the lotus leaf. Wrap up into a packet and steam for a further 20-25 minutes. Transfer the packet on to a platter and serve hot.
