Method

1. Bring a pot of water to a boil and blanch the Beef Oxtail for 1minute and strain off liquid.
2. In a braising pot, add oil on a medium heat and lightly sauté ginger slices till fragrant (1min).
3. Next add in star anise and daikon and sauté for another 2minutes.
4. Add in the blanched beef oxtail, hua tiao chiew, light soya sauce, dark soya sauce, oyster sauce, water and rock sugar.
5. Bring the pot of ingredients to a boil and turn down the heat, covering the pot to simmering for 2hours.
6. Once done cooking, create a slurry of potato starch and thicken sauce. Ready to serve

Recipe from Meat & Livestock Australia, Created by Chef Edward Siew