- Kitchen Knife Set (for cutting meat and vegetables)
- Heavy-Duty Dutch Oven (ideal for slow cooking oxtails)
- Chef's Digital Food Scale (for precise ingredient measurements)
- Mandoline Slicer (to thinly slice Chinese greens or other vegetables if needed)
- Meat Tenderizer Tool (helps to tenderize the tough oxtail meat)
- Strainer with Slotted Spoon (for draining fat and liquids from braising)
- Sous Vide Precision Cooker (if sous vide cooking is desired for precise temperature control)
- Mandoline Slicer Pro (similar to the Mandoline above, but designed for professional chefs)
- Digital Thermometer (to check the internal temperature of oxtails during braising)
- Silicone Spatula Set (for stirring and scraping the cooking pot)
12 (2- to 2 1/2-inch-thick) oxtail pieces (about 4 1/2 pounds), fat trimmed
2 cups low-salt chicken broth
1 large onion, halved, thinly sliced
1/2 cup soy sauce
8 large garlic cloves, peeled
8 whole star anise*
6 (1/4-inch-thick) rounds fresh ginger
3 tablespoons dark brown sugar
1 tablespoon Chinese brown bean sauce (not ground)**
12 to 18 yu choy, baby choy sum, or baby bok choy
Chopped green onions
*Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
**Available at Asian markets.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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