Project Description

Use fennel to cook with oxtail, go well with rice or bread

Oxtail fennel stew photo

Ingridient 

  • 3-4 pounds oxtail, seasoned generously with salt and freshly ground black pepper, and rubbed with flour.

  • 6 garlic cloves, chopped.

  • 2 baby fennel bulbs, roughly chopped.

  • 2 chilli, sliced

  • 2-3 star anise

  • 5-6 sliced ginger

  • 1 teaspoon coriander seed.

  • 2 tablespoon soy sauce.

  • 1 tablespoon rice wine vinegar.

Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is the dish good with rice, mash potato or bread. It will definitely give you satisfaction of meal.

CUISINE

Chinese Style

DIFFICULTY

Easy

SERVINGS

4 pax

TIME

Prep: 15 minutes

Cook: 150 minutes

Total: 165-180 minutes

Guide/Instruction

  • Medium high heat, hot pan, and pan fry oxtail to nice and brown color. Add chopped garlic, stir a little bit, and take out oxtail.

  • Sauté chopped fennel, chili, star anise, coriander seeds, add soy sauce. Stir few seconds.

  • Add rice wine vinegar. Put back oxtail and pour chicken stock 300cc just nearly cover with oxtail. Slow cook about 2-2.5 hours until the oxtail become tender. Then you can serve with rice or mash potato.