Ingredients:
For ox tail
- 5 - 6 lb (2.5 - 3 kg) ox tail;
- 3 large onions, about 2 1/2 lb (1 1/4 kg), cut to 1/4” (0.5 cm) cubes;
- 1 clove garlic, peel, crush and chop;
- 1 tablespoon vegetable/canola oil;
- 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoons dark soy sauce;
- 1 tablespoon paprika;
- 2 small pieces star anise, whole;
- 3 cups (720 ml) hot water;
- Sea salt.
For vegetables
- 1 lb (0.5 kg) asparagus;
- 1 lb (0.5 kg) fresh Shiitake mushrooms;
- 1 tablespoon vegetable/canola oil;
- Sea salt.
Recipe:
Serving for 6
For ox tail
- Clean ox tail, pat dry;
- Marinate over night or at least 1 hour before cook with 1 tablespoon sea salt;
- Add to a pot of boiling water to branch for 10 minutes;
- Rinse them over running cold water;
- Drain and set aside;
- Heat 1 tablespoon of vegetable/canola oil to a large sauce pan over medium high heat;
- Place onion and then garlic, sauté until it is soft but not brown;
- Add Liquid Aminos and dark soy sauce;
- Add paprika and hot water, and star anise;
- Add 3 cups of boiling water;
- When it comes back to a boil, add ox tail;
- Cover and when it comes to a boil, lower heat to simmer until ox tail becomes tender;
Add on top of sauté vegetables, serve hot.
For vegetables,
can be substituted with your choice
- Clean asparagus, use the tip 6”;
- Branch, place on the bottom of a plate and set aside;
- For fresh Shiitake mushrooms, clean, cut off stems and slice;
- Add 1 tablespoon of vegetable/canola oil to a large sauté pan over medium high heat;
- Add mushrooms when pan gets hot;
- Sauté until they get soft;
- Place on top of asparagus;
- Top with ox tail and sauce, serve hot.