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Archive for May 27th, 2019

The oxtail. Part II.

After the parboil (about 30 minutes), drained, cooled, and refrigerated.

Trimmed the outside fat (think fat cap).

Into the pot. Oxtail, tree ear fungus, heavy soy sauce, salt, pepper, sugar, vodka, orange extract, ginger. Slow simmer for about an hour, add peanuts, more slow simmer for another 90 minutes, add turnip and bamboo shoot, more simmer for another hour or so.

Braised Oxtail Stew – Asian Flavor

The Mouse style.

Right now, the stew is resting in the refridge for at least overnight to let the flavors and liquid soak and distribute.

Enjoy. Eat well.

The Mouse

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