Monday, May 7, 2012

Meat Recipe: Oxtail Szechuan Clay Pot

If you are a fan of oxtail dish this one would be perfect for you. Oxtail cooked until tender herbs are wrapped in a slightly sweet and savory. Of course more delicious eaten with warm rice!

600 g oxtail imports that have been cut into pieces
1 tablespoon vegetable oil
1 clove garlic, minced
½ cm ginger, chopped
50 g red pepper, chopped
½ teaspoon chili bean sauce
½ teaspoon cooking wine, optional
1 teaspoon salt
½ tsp sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
200 ml beef broth
1 tsp cornflour, dissolved in a little water

How to make:

     Boil until tender battered. Drain.
     Heat clay pot over medium heat.
     Saute garlic and ginger until fragrant.
     Enter the paprika, stirring until wilted.
     Add seasonings and stir well.
     Enter the oxtail and broth. Boiling. Lift.
     Pour into a claypot, allow it to boil.
     Turn off heat, cover the claypot.
     Serve with warm rice.

For 4 people

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