Braised Oxtail with Pickled Vegetables - Exclusive

Name: Braised Oxtail with Pickled Vegetables - Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Tangy pickled cabbage mellows rich, gelatinous oxtail in this hearty northeastern braise: spice-scented oxtail is pressure-cooked until tender, then simmered with shredded suancai so every bite balances meaty depth against bright, mouthwatering sourness.

1 hrNewEasy Hot Dishes Simmer Original

Instructions

1
Blanch the oxtail bones in cold water to remove the blood, then wash and set aside.
2
Ginger slices, star anise, cinnamon sticks, and bay leaves set aside.
3
Heat oil in a pan and add the spices to fry until fragrant.
4
Add the oxtail bones and stir-fry evenly.
5
Stir-fry evenly with a moderate amount of oyster sauce, light soy sauce, dark soy sauce, and salt.
6
The sautéed oxtail bones are transferred into the pressure cooker.
7
Add an appropriate amount of water.
8
Bring the pressure cooker to a boil over high heat, then turn to medium heat and cook under pressure for about 20 minutes.
9
Open the lid of the braised oxtail bones and set aside.
10
Wash the pickled vegetables and cut them into small pieces.
11
Heat oil in the pan, add the pickled vegetables, and stir-fry until the moisture is dry.
12
Add the braised and flavorful oxtail.
13
Add an appropriate amount of oxtail bone broth and water, bring to a boil over high heat, then simmer over medium-low heat for about 15 more minutes.
14
Finished product.
15
Finished product.
16
Finished product.