Braised Oxtails with Star Anise

1.5 hours




2kg oxtail (or beef shin pieces or lamb shanks)

Salt and ground black pepper, to taste

18 thin slices fresh ginger

4 whole star anise

4 dried chillies

2 –3 whole heads garlic, halved crossways

Zest of ½ orange, cut with a vegetable peeler

2 cups tomato juice

2 cups water

¼ cup soy sauce

2 tbsp rice wine vinegar

1 tbsp soft brown sugar

Coriander/cilantro leaves or sprigs,
    to serve 

Ingredients provided by:


Preheat oven to 220°C fan bake and line a large roasting dish with baking paper for easy clean-up. Season oxtails with salt and pepper, arrange in a single layer in the prepared dish and roast for 30 minutes until well browned. 

Drain fat from roasting dish and discard. Add all remaining ingredients (except coriander) to roasting dish with oxtails and stir to combine. Cover with baking paper to stop any exposed meat from drying out then cover with tin foil or a tight-fitting lid. Reduce heat to 160°C fan bake and cook until very tender (about 3 hours). Adjust seasonings to taste and garnish with coriander to serve.

Wine Match: Koha Pinot Noir