Recipe for Braised Oxtail with Ginger, Five Spice and Garlic

I LOVE slow-cooking cheaper cuts of meat and oxtail has a fantastic ability to absorb the wonderful aromatic flavours in this recipe. The result is a sticky, fragrant and beautifully rich meat dish that melts in your mouth.

A sweet potato puree works well with this dish or, if you want something a little gentler, steamed rice would be perfect.

Serves 3-4

1kg oxtail, cut into large pieces

1 tbsp vegetable oil

3 red onions, peeled and finely sliced

2½cm piece fresh root ginger, peeled and finely chopped

2 red chillies, deseeded and chopped

3 garlic cloves, peeled and chopped

Bunch of coriander, washed

1 tbsp Chinese five spice powder (preferably freshly prepared)

2 x 400g cans good quality chopped tomatoes

1 litre chicken stock

50ml fish sauce

50ml tamari (or soy sauce)

75ml palm sugar or 5 tbsp maple syrup

Put the oxtail into a large pan, cover with cold water and bring to the boil. Lower the heat and simmer for 15 minutes, then pour off the water. Rinse the oxtail thoroughly under cold running water and set aside to drain. Place a large cooking pot or flameproof casserole over a medium heat and add the oil.

When it is hot, add the onions, ginger, chillies and garlic. Turn the heat to low and sweat gently for 10 minutes or until the onions become translucent.

Meanwhile, separate the coriander leaves from the stems and set aside for garnishing if you like. Finely chop the root and stems and add these to the pan with the five spice powder.

Stir and cook for a couple of minutes to release the beautiful aromatic flavours.

Add the chopped tomatoes and chicken stock and bring to a gentle simmer, then return the oxtail to the pan, ensuring that the pieces are fully submerged. Braise very gently for 1½ hours or until the oxtail is really soft and sticky.

Add the fish sauce, tamari and sugar or maple syrup. Turn up the heat just slightly and continue to cook for another 20 minutes or so. Taste and adjust the seasoning and flavours a little if you need to. Serve piping hot, garnished with coriander leaves.