Recipe - Grandma Akis Oxtails

1 lg Or 2 small oxtails (2 One half to
3 Pounds), cut
Into sections by cutting
Through the cartilage
Between the joints with a
lg Kitchen knife
Water to cover for
Parboiling, plus 2 quarts
For
Cooking
3 Or 4 cloves star anise
1 Stick cinnamon
One fourth teaspoon Red pepper flakes
3 tablespoon Brown sugar
3 tablespoon Soy sauce

Put oxtails in large pot, cover with water, bring to a boil over high heat.
Reduce heat, simmer for about 5 minutes, so scum that can cloud the
finished sauce rises to the surface. Drain oxtails in colander, rinse them
and the pot with water. Return oxtails to pot Add 2 quarts of water, star
anise and cinnamon. Cover pot and bring to a boil. Reduce heat; simmer
gently for 1 hour. Add pepper flakes, brown sugar and soy sauce, cover and
continue simmering for 2 more hours, until meat is tender and falling from
the bone. Remove oxtails to a serving plate. Turn heat to high. Boil sauce
4 to 5 minutes, until reduced by a third. Pour sauce over oxtails. Serve
with rice or pilaf. Makes 4 servings.

Per Serving: Calories 573 Fat 23g Chosterol 223 mg Sodium 896mg Percent
calories from fat 38
Posted to MMRecipes Digest V4 #139 by BobbieB1@aol.com on May 19, 1997