Music by PhorHead
Ingredients
Bag of small oxtails (8-10)
Large Oxtails (4-6)
1 onion
5 cloves of garlic, minced
Salt
Black Pepper
White Pepper
3 bay leaves
8 star anise
1/2 cup of anise seed
1/8 cup fennel
Bowl of rice
4 carrots
1/2 head of cabbage
8 small red potatoes
Directions
Poach the small oxtails in a saucepan of water and the aniseed for at least 45 minutes and then set aside
In a large stockpot, sear the large oxtails before setting them aside with the small ones
Prep your aromatics and sauté them in the oxtail fat and fond of the stockpot with some black and white pepper and salt.
Place the oxtails back in before covering with chicken stock and bringing it all to a boil. Reduce the heat after that to a hearty simmer, covered for 3-4 hours.
Prep your vegetables for the stew: Chop your cabbage, carrots, and potatoes.
When there is 45 minutes left of your cook add the vegetables and whole spices, bring to a boil and then reduce to a hearty simmer again for 45 minutes. The oxtail meat should fall off the bone.
Serve on rice
