Braised Oxtails With Star Anise & Chinese Greens
- 12 oxtail, 12 inch thick, fat trimmed
- 4 cups beef bone broth, organic
- 1 large yellow onion, thinly sliced
- 1/4 cup Tamari soy sauce
- 8 large garlic cloves, peeled
- 8 star anise
- 6 fresh ginger, 1-inch thick rounds
- 1 tablespoon Chinese black bean sauce, gluten free
- 8 baby bok choy
- 1 green onion, chopped
- 2 cups sprouts
- Arrange oxtails in single layer in a heavy large pot. Add next 7 ingredients and water until oxtails are covered. Bring to boil. Reduce heat to low, partially cover, and simmer until very tender, adding more water as needed to keep oxtails covered for 3 hours. Transfer oxtails to large plate.
- Boil sauce until reduced by half but not too much more, otherwise it will be too salty. Just add more water if this happens. Strain juices and toss solids.
- Meanwhile, cook bok choy in a large pot of boiling water until just tender, about 4 minutes. Drain well.
- Divide bok choy among 4 bowls. Place oxtails next to the bok choy and place 1 handful of sprouts on the side. Pour broth over and sprinkle with green onions.
The triad of garlic, ginger and onions is a Good Decision well known for benefiting sexual function and sex drive. I often refer to these three as a “Monk’s Dismay” because monks will actually avoid eating these to eliminate any increase in sex.
This Braised Oxtails With Star Anise And Chinese Greens dish is mineral rich and also very good for the immune system.