Sichuan oxtail

By DNA Dinners
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SERVES
3
 TO
4

Ingredients

Stock:

  • 2 1/2 cups (400 grams) shallots
  • 1/2 cup (80 grams) garlic, chopped
  • 2.5 centimeter piece of ginger, minced
  • 1 (8 grams) Scotch bonnet pepper, whole
  • 1/2 cup (120 milliliters) sesame oil
  • 12 allspice berries
  • 1/2 cup (25 grams) dried Thai chili
  • 1 tablespoon (5 grams) cumin seeds
  • 2 1/2 tablespoon (20 grams) red and green Sichuan peppercorns
  • 1 cup Shaoxing wine
  • 1/2 cup (112 grams) toban-djan
  • 10 cups (2.4 liters) water
  • 1 cup (86 grams) chicken powder
  • 1 cinnamon stick

Oxtail shanks:

  • 6 oxtail shanks, 198 grams each
  • 3 tablespoons (45 milliliters) vegetable oil

Noodles:

  • 12 cups (3 liters) water
  • 1 package (400 grams) Banh Pho rice noodles
  • 1 bunch (450 grams) Chinese long beans, chopped on a bias

Garnish:

  • 1/4 cup (60 milliliters) chives, chopped
  • 1/2 cup (120 milliliters) crispy garlic, sliced

Directions

  1. Preheat oven to 275 F(135C).

Stock:

  1. In a large stock pot, sauté shallots, garlic, ginger and Scotch bonnet pepper in sesame oil until caramelized. In a separate dry pan, toast the crushed all spice berries, dry Thai chili, cumin seeds and Sichuan peppercorns. Set aside.
  2. Deglaze the pot with Shaoxing wine and reduce by half. Add the toasted spices, toban-djan, chicken powder, cinnamon stick and water to the pot. Bring the pot to a boil. Reduce heat and simmer for one hour.

Oxtail shanks:

  1. Lightly coat the oxtail shanks with flour. Heat vegetable oil over medium-high heat in a sauté pan. Sear all shanks on both sides for three to four minutes. Set aside. Add two tablespoons of flour to sauté pan and stir in to vegetable oil. Cook for one to two minutes, then add the stock and stir. Add oxtail shanks back to sauté pan. Cover and braise with stock in oven for five hours or until fall off the bone tender.
  2. Remove the sauté pan from oven. Remove oxtail shanks from sauce. Set aside and let rest for five minutes. Strain sauce & set aside.

Noodles:

  1. In a large pot, bring water to a boil. Season with salt. Blanch noodles and longbeans in boiling salted water for two minutes. Strain and set aside. Add noodles and beans to a wok. Add strained sauce and toss for one minutes over medium heat.
  2. Spin noodles and beans around a carving fork and place in the centre of a plate. Top with two pieces of braised oxtail shanks. Garnish with crispy garlic and chives.

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