Xinjiang Simmered Oxtail. 新疆燉牛尾

  • 500g (1 lb.) oxtail 
  • 1 tsp. sweet soybean paste 
  • 60 ml (4 tbsp) vegetable oil 
  • 4 tsp. soy sauce 
  • 2 cloves star anise 
  • 1/2 tsp. sugar 
  • 1/2 tsp. scallions, shredded 
  • 1,500 ml (6 cups) beef stock 
  • 1/2 tsp. fresh ginger, shredded 
  • 1/4 tsp. sesame oil 
  • 1/2 tsp. garlic, sliced 
  • 1/4 tsp. MSG (optional)

  1. Wash the oxtail and cut crosswise through the joints of the bone. Boil in water to cover until tender. Remove and drain.
  2. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the star anise and fry until fragrant. Discard the star anise and add the scallions, ginger, and garlic. 
  3. Stir-fry until fragrant, and stir in the sweet soy bean paste. 
  4. Add the soy sauce, sugar, stock and oxtail and bring to a boil. 
  5. Simmer over low heat until the stock thickens. 
  6. Add the MSG (optional) and sprinkle with the sesame oil. 
  7. Remove and serve.