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RECIPE: Asian-style oxtail

It's officially winter in South Africa, meaning it’s time for hearty soups and stews, warm desserts and comfort food. FOOD24 shared some classic comforting South African favourites with a new twist.

SOY sauce? In oxtail stew? It sounds weird, but we know you’ll love it.

12 servings Prep: 30 minsCooking: 3 hrs

Ingredients

250ml vegetable oil

5kg oxtail

500ml rice wine/vodka

500g shiitake mushrooms/brown mushrooms

30g star anise

10g cloves

10g fresh rosemary

10g fresh thyme

200g lemongrass — crushed

100g fresh ginger

50g chilli

250ml soy sauce

250g treacle sugar — brown

200g lime — zest only

2l stock — beef

Method

Heat a deep pot, and add the oil.

Once hot, throw in the oxtail.

Add the rice wine and allow it to simmer for a few minutes to burn off the alcohol.

Wait until it reduces to a thick syrup.

Throw in the mushrooms and the rest of the ingredients except the stock.

Stir, and allow it to brown a bit.

Pour in the stock, and reduce the heat to low and leave to simmer for 3 hours.

With a ladle, scoop off the fat and scum that will bubble to the surface every half hour.

If the stock reduces too much, add more.

Note: This recipe tastes better the next day, after it has rested in a fridge.

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