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Oxtail Stew


Oxtail Stew
1 oxtail, cut into one-inch pieces
1 pound daikon, peeled and cut into two-inch chunks
8 cups chicken stock
8 star anise
6 fresh garlic cloves, peeled and smashed
6 slices fresh peeled ginger, smashed
1/2 cup Shao Xing or another mild Chinese rice wine
3 Tablespoons thin soy sauce
1-inch cube white rock sugar
1 cup coriander leaves, chopped coarsely
1. Bring oxtail, daikon, and the chicken stock to the boil, then reduce the heat to a low simmer, add the star anise, garlic, ginger, rice wine, soy sauce, and rock sugar and simmer this mixture for two hours, scum as needed.
2. Remove the oxtails and take the meat off the bones, if desired, and return it to the pot and boil the mixture for ten minutes until it gets thick.
3. Add coriander leaves, stir for two minutes, then ladle into individual bowls, and serve.

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