Ingredients

• 1.5kg oxtail pieces, excess fat trimmed
• 1/2 cup (125ml) shaoxing wine
• 1/3 cup (80ml) dark mushroom soy sauce
• 4 garlic cloves, bruised
• Rind from 1/2 an orange
• 2 whole star anise
• 1 cinnamon stick
• 1/4 cup (60ml) peanut oil
• 1L (4 cups) Massel chicken style liquid stock
• 1/4 cup (60ml) light soy sauce
• 80g yellow rock sugar
• 20g fresh ginger, thinly sliced
• 4 baby bok choy, halved lengthways
• Steamed white rice, to serve

Method

• Step 1 Combine the oxtail, wine, dark soy sauce, garlic, rind, star anise and cinnamon in a bowl. Place in a shallow dish and cover. Place in fridge overnight, turning occasionally, to marinate.
• Step 2 Remove oxtail from marinade and bring to room temperature. Reserve marinade. Heat oil in a wok over high heat. Add oxtail and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a flameproof clay pot or casserole dish and discard oil. Pour over reserved marinade.
• Step 3 Combine stock, light soy sauce, sugar and ginger in a jug and pour over oxtail. Place over high heat and bring to boil. Reduce heat to low and simmer, covered, for 2 hours or until oxtail is tender.
• Step 4 Meanwhile, place baby bok choy in a bamboo steamer. Place steamer on top of a wok half-filled with boiling water over high heat. Cook, covered, for 3-4 minutes or until bright green and tender crisp.
• Step 5 Arrange oxtail pieces and bok choy among serving dishes. Skim as much of the excess fat off the braising liquid as possible. Spoon some of the braising juices over oxtail and serve immediately with steamed rice.