Table of Contents
Advertisement
Chinese braised oxtail
INGREDIENTS
1kg beef oxtail, trimmed
½ cup(125ml) Japanese/Korean soy sauce
¼ cup Chinese cooking wine
¼ cup firmly packed dark brown sugar
1.
Cut oxtail into 4cm pieces. Combine sauce, wine, sugar, garlic, ginger, chopped onion, star anise, cinnamon, rind and the
water in inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 10 minutes and press START
(Do not close the lid); bring to the boil. Add oxtail.
2.
Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START.
3.
Remove lid. Transfer oxtail to serving plate; drizzle with about ⅓ cup(80ml) of braising liquid. Sprinkle with shredded onion.
Cooking time starts once pressure has been maintained.
Set the valve to
"Seal"
position. Check that the float valve is in the down position.
34
Beef
Pre+Cooking time
slow
8 hrs 10 mins
6 cloves garlic, bruised
12cm piece fresh ginger, peeled, sliced thickly
4 green onions, chopped coarsely
2 star anise
or
pressure
40 mins
2 cinnamon sticks
3 x 5cm strips orange rind
½ cup water
2 green onions, shredded finely
SERVES 4~6
Hide quick links:
Advertisement
Table of Contents
