Recipe Ingredient
- 400g oxtail, chopped
- For marinade:
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp pepper
- 1/4 tsp sugar
- 1/8 tsp salt
- 200g carrot, cut into chunky pieces
- 100g dried black mushrooms, soak
- 2 tbsp oil
- 2 cloves garlic, chopped
- (A):
- 1 star anise
- 2cm cinnamon stick
- 1/4 tsp black peppercorns, crushed
- 1 piece (20-sen size) dried mandarin peel
- For roux:
- 3 shal1ots, thinly sliced
- 2 tbsp oil
- 2 tbsp light protein flour
- For sauce, combine:
- 1 1/4 to 1 1/2 litres water
- 1/2 tsp salt or to taste
- 1/2 tsp dark soy sauce
- 1 tsp beef stock granules
Instructions
- Wash oxtail and drain dry. Marinade for 30 minutes. Heat oil in a saucepan and fry garlic till fragrant. Add oxtail and fry until well-heated through.
- Add ingredients (A) and fry for a minute. Add carrot, mushrooms and combined sauce ingredients. Bring to a boil, then lower heat and simmer for one and a half to two hours until oxtail is tender.
- Heat oil in a wok and fry sliced shallots till golden brown. Dish up, leaving oil behind. Turn off the heat, add the flour and gradually mix the roux.
- Turn on the heat gently and stir mixture in the wok until the flour and oil are well mixed and turn golden brown. Add a ladle of stock from the oxtail stew to lighten the roux. Pour the roux onto the stew to thicken the dish. When the sauce thickens, dish out and serve hot.
