Ox tails Chinese style II

This recipe is similar to an earlier version but is less demanding and has fewer ingredients. The flavour of these oxtails are exception complex, deep and aromatic. Other than the browning of the meat, the cooking is quite simple though take a while before tender.

3 pounds oxtails

2 tablespoons soy sauce or tamari

3 tablespoon dark soy

1 piece cinnamon stick

1 teaspoon ground cloves

4 pieces star anise

1/2 teaspoon red pepper flakes

1 yellow onion, diced

4 carrots, peeled, diced

3 stalks of celery, diced fine

4 garlic cloves, sliced or minced

8 coins of unpeeled ginger, cut thin

2 teaspoons tomato paste

2 tablespoons brown sugar

1/2 cup Shouxing wine

4 bay leaves

1 jigger brandy

Olive oil to coat bottom of pot

Flour

Water or stock

In a large stock pot, brown all sides of the patted dry oxtails and dredged in flour, in oil. Drain on paper towel, disgarding excess oil and fat in pot.

Cook on low in a 350F oven with a tight lid for 3 1/2 hours or more until tender. All ingredients, except those used for garnish.

When cooked, garnish.

Serve over white rice.