Cecilia Chiang, Lisa Weiss, The Seventh Daughter: My Culinary Journey from Beijing to San Francisco - January/February 2012
Adapted from The Seventh Daughter: My Culinary Journey from Beijing to San Francisco by Cecilia Chaing with Lisa Weiss.
For 4 to 6 servings
- 2 1/4 lbs. oxtails, cut crosswise into small pieces
- 3 celery stalks, cut crosswise into 1"-thick pieces
- 1 3" piece ginger, smashed
- 1/2 cup soy sauce, plus more for seasoning
- 3 Tbsps. mushroom soy sauce
- 2 Tbsps. Shaoxing wine
- 3 carrots, cut on the diagonal into 1"-thick pieces
- 1 Tbsp. granulated sugar, plus more for seasoning
Place oxtails in large saucepan; cover with water by 1"; bring to a boil; cook 2 minutes; remove from heat; drain in a colander; rinse with cold water.
Rinse out pan; return oxtails to pan; add celery and ginger; cover with water; bring to a boil; reduce heat to medium-low; simmer until meat starts to soften and shrinks away from bones (about 2 1/2 to 3 hours).
Add soy sauces, wine, and carrots; bring to a boil; reduce heat to medium-low; simmer until meat and carrots are tender (about 20 minutes); stir in sugar; season with more soy sauce, sugar, and salt; remove from heat; reserve (keep warm).
To serve, place oxtail and vegetables on serving platter with a slotted spoon; skim off fat from sauce and pour over oxtails.
What to drink: beer