Spice Braised Oxtails with Sausages
Servings 6
Ingredients
- 2 ½ lb oxtail
- 1 tbsp vinegar
- 1 large onion, chopped divided
- 3 garlic cloves
- 2 tbsp minced ginger
- ½ tsp allspice
- 1 tsp kosher salt
- ½ tsp pepper
- 3 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp red wine vinegar
- ¼ cup soy sauce
- ¼ cup water
- 2 tbsp olive oil divided
- 2 whole star anise
- 2 L beef broth
- 1 tbsp Kitchen bouquet
- 1 ½ lb fresh pork sausages
- 1 tbsp cornstarch
Instructions
- Add the oxtail pieces to a large bowl. Cover with warm water and add the vinegar. Toss the oxtail in the water, washing them well. Let sit for 15 minutes and then drain. Pat the oxtails dry and return to a large, dry bowl.
- In a blender, combine half of the chopped onion, garlic cloves, minced ginger, allspice, salt, pepper, brown sugar, Worcestershire sauce, red wine vinegar, soy sauce, and water. Blend until a smooth paste. Pour the mixture over the washed oxtails and toss to coat the pieces. Let the oxtails marinate for at least an hour if possible.
- Place a heavy bottomed Dutch oven over medium high heat and add 1 tbsp olive oil. Remove the oxtails from the marinade, making sure to save the remaining marinade. Brown the oxtails, a few at a time, so that they are browned on all sides. Continue browning the oxtails a few at a time until they are all browned. Set the browned oxtail aside.
- Add the remaining chopped onion to the Dutch oven along with the whole star anise. Sauté the onion until softened and then add the remaining marinade. Bring to a boil and then reduce the heat. Return the oxtail to the Dutch oven. Cover with beef broth and add the kitchen bouquet if using.
- Bring the broth to a boil, skimming off any foam that collects on top. Reduce the heat to a low simmer, cover, and cook the oxtails slowly for 2 ½ to 3 hours or until very tender.
- While the oxtails are cooking, brown the sausages in a non-stick skillet with the remaining olive oil. When the oxtails are nearly done, after about 2 ½ hours, add the sausages to the Dutch oven to finish cooking.
- The oxtails are done when the meat is very tender and can be easily pierced with a fork. If the meat still feels tough, keep cooking over low heat until tender. Check the sausages are cooked to an internal temperature of 165 deg F. When both meats are cooked, remove the sausages and oxtails to a platter and cover.
- Strain the braising liquid, discarding the cooked onions. Return the liquid to the Dutch oven. Bring to a boil and allow to reduce slightly. Taste and adjust the seasoning as needed. Mix the cornstarch with 1½ tbsp water in a small bowl. Add the cornstarch slurry to the boiling liquid and bring back to a boil.
- To serve, transfer the oxtails and sausages to a large serving platter. Spoon the sauce over the meat and enjoy!