|2 kgs||Oxtail, trimmed of most fat (Main)|
|¼ cup||Mirin, (Chinese cooking wine ) (Main)|
|½ cup||Tamari sauce (Main)|
|5 cloves||Garlic, chopped|
|2 Tbsp||Grated ginger|
|¼ cup||Coconut sugar|
|½||Oranges, grated zest|
|2||Onions, peeled, roughly diced|
|1||Chilli, finely chopped|
|2 cups||Vegetable stock, or chicken stock|
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- Cut oxtail in 3cm pieces. In a slow cooker combine all ingredients, except cornflour, water and spring onion. Cook on high until hot, about 30-40 minutes, then reduce heat to medium and cook for 8-9 hours. Skim off any fat resting on top.
- Combine cornflour and water. Stir into oxtail sauce and cook for a further 20-30 minutes.
- Meanwhile, slice spring onion in thin strips and submerge in ice water until ready to serve.
- Divide oxtail between plates. At the last minute, remove spring onion from ice water and dry on a paper towel. Sprinkle over oxtail and sauce as a garnish.
See more of Simon's slow cook recipes