My mom made oxtails frequently (at that time they were cheap).  Everyone loved them because of the generous meat portions that enrobed the bones and the rich onion gravy she “smothered” them with.  This was usually accompanied by rice and mustard greens.

Weiss Supermarket had some exceptionally fresh bok choy and I’m always up for that.  I simply steam them, then drizzle with a spicy sauce.

Unlike the rare tuna, my husband and I both love this dish 🙂  In fact, we went back the next day to get more bok choy but no joy.  There remained only one dried out bulb.  Weiss, from time to time, has fresh Asian vegetables that disappear fast!  Who’s my competition?  We should eat together 🙂

The bok choy inspired the Asian oxtail braise with cinnamon and star anise.  Pressure cook for 35 minutes and before you know it, you’re eating.

Asian Braised Oxtails

3-4lbs of beef oxtails

1/4 cup Tamari soy sauce

1/4 cup sake

1/4 cup brown sugar

1/2 cup water

1 bunch scallions, thinly sliced

8 thin slices of fresh ginger, skin on

2 star anise

2 sticks cinnamon

Peel from one mandarin, cut into strips

Mix the soy sauce, sake, brown sugar and water together and set aside.  Place the oxtails in the bottom of a pressure cooker.  Sprinkle the scallions, ginger, star anise, cinnamon sticks and mandarin peel over the oxtails.  Pour the soy sauce mixture over all.

Put the top on the pressure cooker and seal well.  Put the little bobble thing over the vent in the middle of the pressure cooker top.  Turn the gas up to high and when the bobble starts to swing back and forth, decrease the heat until the bobble continues a gentle swing. Cook for 30-35 minutes, remove from flame and set aside until the pressure button, located at the top of the handle, sinks completely to the bottom.

Open the pressure cooker and place the oxtails in a platter.  Boil the liquid down (no top) until it is reduced by half, then pour over the oxtails.