Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Or 2 small oxtails (2 1/2 to
3 Pounds), cut
Into sections by cutting
Through the cartilage
Between the joints with a
lg Kitchen knife
Water to cover for
Parboiling, plus 2 quarts
For
Cooking
3 Or 4 cloves star anise
1 Stick cinnamon
1/4 ts Red pepper flakes
3 tb Brown sugar
3 tb Soy sauce

Put oxtails in large pot, cover with water, bring to a boil over high
heat. Reduce heat, simmer for about 5 minutes, so scum that can cloud
the finished sauce rises to the surface. Drain oxtails in colander,
rinse them and the pot with water. Return oxtails to pot Add 2 quarts
of water, star anise and cinnamon. Cover pot and bring to a boil.
Reduce heat; simmer gently for 1 hour. Add pepper flakes, brown sugar
and soy sauce, cover and continue simmering for 2 more hours, until
meat is tender and falling from the bone. Remove oxtails to a serving
plate. Turn heat to high. Boil sauce 4 to 5 minutes, until reduced by
a third. Pour sauce over oxtails. Serve with rice or pilaf. Makes 4
servings.

Per Serving: Calories 573 Fat 23g Chosterol 223 mg Sodium 896mg
Percent calories from fat 38

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