We were recently asked for new ways to use up Star Anise and I found this tasty Nigel Slater recipe in a weekend newspaper supplement. I’d never had oxtail before so this was a good chance to try it for the first time. It was amazing. So soft and sticky and delicious – a massive success in our house. Everyone loved it. It only took 15 minutes to assemble. We cooked it a few days in advance to let the flavours come out.
For at least 3 large portions and a little one
- 1kg meaty oxtail cut into chunks (the thick end)
- a large knob butter
- 3 onions chopped into in big chunks
- 1 tbsp olive oil
- 1 inch ginger finely chopped
- 7 small cloves garlic thinly sliced
- 1 tbsp chinese 5 spice
- 3 star anise left whole
- 1 litre beef stock
- 1 tsp brown (or palm) sugar
- 25 ml dark soy sauce
- 2 tbsp tamarind paste (or lemon juice if you can’t find it)
- Mashed potatoes to serve.
If you can, use a pot that can be transferred from the hob to oven. Add the butter and the oxtail to the pot and brown the meat all over on a high heat. Remove the meat from the pot and set to one side.
Turn down the heat, add the oil and the onions to the pot and fry for 5-10 mins until soft and beginning to turn golden. Add the ginger and garlic and cook for 1-2 more minutes.
Finally, add all the other ingredients and the meat back into the pot. Cook in the oven at 150C for at least 2 and a half hours (turning the meat once during cooking). Serve with mashed potatoes.
Enjoy! Please keep in touch and post on our facebook page if you have any pictures you’d like to share.