Oxtails with Greens

Beef

Oxtails with Greens
Ingredients:
½ pound baby bok cai, each cut the long way
1 large oxtail, cut in two-inch pieces
2 cups chicken broth
1 large onion, halved then thinly sliced
3 Tablespoons mushroom soy sauce
2 Tablespoons sa cha sauce
5 large cloves fresh garlic, peeled and smashed
5 slices fresh ginger, minced
5 whole star anise
3 Tablespoons dark brown sugar
1 Tablespoon Chinese brown bean sauce
3 scallions, each cut in one-inch pieces

Preparation:
1. Cut bok cai in two or four pieces, then blanch them for half a minute, then dip in ice water another minute, drain well, and set aside
2. Put oxtails in a large pot, cover them with water, boil for three minutes, then discard the water, and add the broth, onion slices, soy sauce, garlic and ginger, star anise, and brown sugar, and simmer for two hours or until they are tender, and add more water as needed.
3. Refrigerate overnight, then discarding solid fat in the morning.
4. When ready to serve, reheat the bok cai for one minute in broth or water, then drain, and put them around a pre-heated platter.
5. Reheat oxtails, and put them in patter’s center, then scatter them around, and serve.

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