Name: Hoisin and star anise oxtail
Prep time: 25 min
Cook time: 215 min
Total time: 240 min
Yield: 4
Ingredients: 2 kilogram oxtails, trimmed, cut into 5cm pieces; 2/3 cup (160ml) hoisin sauce; 1 cup (250ml) beef stock; 1/4 cup (60ml) dry sherry; 1 tablespoon finely grated orange rind; 1/3 cup (80ml) orange juice; 3 clove garlic, crushed; 2 tablespoon light brown sugar; 1/2 teaspoon cracked black pepper; 2 star anise; 500 gram buk choy, trimmed, quartered lengthways; 1 fresh long red chilli,sliced thinly; 3 green onions, sliced thinly

Hoisin and star anise oxtail

This succulent spiced hoisin and star anise oxtail dish is perfect for your next dinner party! Excite your guests with this delicious and flavoursome authentic Asian dish!

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Serves 4

Prep

25M

Cook

3H 35M

Total

Ingredients

2 kilogram oxtails, trimmed, cut into 5cm pieces

2/3 cup (160ml) hoisin sauce

1 cup (250ml) beef stock

1/4 cup (60ml) dry sherry

1 tablespoon finely grated orange rind

1/3 cup (80ml) orange juice

3 clove garlic, crushed

2 tablespoon light brown sugar

1/2 teaspoon cracked black pepper

2 star anise

500 gram buk choy, trimmed, quartered lengthways

1 fresh long red chilli,sliced thinly

3 green onions, sliced thinly

Method

1.Preheat oven to 180°C.

2.Pack oxtail tightly, in a single layer, in the base of a large flameproof casserole dish. Whisk sauce, stock, sherry, rind, juice, garlic, sugar and pepper in a medium jug until combined; add star anise. Pour mixture over oxtail. Bring to the boil. Cover dish, transfer to oven; cook, covered, for 3½ hours or until oxtail is tender.

3.Discard star anise. Remove oxtail; cover to keep warm. Skim fat from surface of liquid. Add buk choy to dish; simmer, uncovered, on stove top for 5 minutes or until wilted. Return oxtail to dish; cook, uncovered, over high heat, until oxtail is heated through. Season.

4.Serve oxtail with buk choy and cooking liquid, sprinkled with chilli and green onion.

Serve with steamed rice. This recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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