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Thursday, October 28, 2010

Chinese Braised Oxtails With Fried Ginger

I marinated the oxtails in this marinade for about 12 hours. Then drained them and sauteed them adding celery and carrot and onion when they browned nicely. I then added some white wine and the marinade and finally a little water. I added chopped ginger and garlic and braised the oxtails for about an hour and a half. I served them on stir fry vegetables and rice. They were scrumptious.

Marinade Recipe


1/2 cup soy sauce

1/2 cup finely chopped green onions

4 tbsp. water

4 tbsp. packed brown sugar

3 tbsp. dark sesame oil

2 tsp. minced garlic

2 tsp. minced fresh ginger


Combine all ingredients and stir well until sugar is dissolved.

Makes about one cup.

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