Basil Oxtail

Very flavorful dish with tasty meat falling off the bones. For best results half of the ginger and all of the basil should be added in the last hour of cooking. Mangia!
6-8 medium sized oxtail pieces, frozen if cooking 8 hours, thawed if cooking for less
1 big piece of ginger, about the size of a small egg, sliced (I made slivers with a peeler because I don’t like biting into the ginger)
½ cup oyster sauce
4 medium sized carrots, cut into 1 inch pieces
About 40 pieces string beans
1 ounce fresh basil or about 1 cup

Crockpot:  In a 4-ounce crockpot add oxtail, half of the ginger, carrots and oyster sauce. Cook on low for 8 hours if meat is frozen, 4-6 hours if meat is thawed. When meat is tender, add string beans and basil, and season with more oyster sauce and pepper if necessary, usually in the last hour of cooking.
Serves 3-4 with white rice.

Conventional stove: In a pot simmer oxtail, ginger and oyster sauce until meat is tender (about 2-3 hours). Add string beans and basil.

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