Asian-style oxtail

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 mins 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 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: I’ve found that this recipe tastes better the next day after it has rested in a fridge.

Recipe extract from My Food, My Journey by Lesego Semenya.