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Chinese Style Braised Oxtail Soup, uh Stew Recipe

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Chinese Style Braised Oxtail Soup, uh Stew
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Ingredients

  • 4 to 5 pounds oxtails, cut into pieces, fat trimmed
  • Kosher salt and ground black pepper
  • 2 to 4 tablespoons Canola oil
  • 3 dried red chili peppers, cut into 1/2-inch lengths (more or less to taste)
  • 4 garlic cloves, crushed
  • 2 scallions, white part cut into 1” lengths, green parts sliced diagonally reserved for garnish
  • 2/3 cup Shaoxing rice wine (or dry sherry)
  • 3/4 cup soy sauce
  • 4 cups low-sodium beef or chicken stock (use only 2 cups if making stew)
  • 2 tablespoons brown sugar (Mom used yellow rock sugar but I didn’t have any)
  • 2 star anise
  • 6 slices of 1” thick fresh ginger
  • 4 pieces of dried orange peel
  • 4-5 shiitake mushrooms, stems removed, rehydrated if dried (optional)
  • 2 large carrots, diced (optional, for next day)
  • 2 small potato, peeled and diced (optional, for next day)
  • 1-2 oz cellophane noodles per person, depending on how much noodles each person likes (for next day)
  • Baby bok choy and/or bean sprouts or other greens (optional, for next day)

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