Braised Oxtails

Ingredients

• 3 tablespoons firmly brown sugar packed
• 1 pound daikon peeled cut into 1-inch chunks
• 1 cup cilantro leaves fresh
• 8 slices ginger fresh thin (each the size of a quarter)
• 3 cloves garlic crushed
• 2.5 lb oxtail 
• 0.3 cup rice wine (Shaoxing or sake)
• 4 servings salt 
• 1 tablespoon soya sauce dark (or)
• 2 tablespoons soya sauce 
• 4  star anise 

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. In a 5- to 6-quart pan, bring 1 1/2 quarts water to a boil. Meanwhile, trim surface fat from oxtail. Rinse meat and add to pan. When boil resumes, skim off foam; add wine, anise, ginger, and garlic. Cover and simmer 1 hour.
2. Add regular soy, dark soy, and sugar; cover and simmer 1 1/2 hours.
3. Add daikon; cover and simmer until meat is very tender when pierced, 30 to 45 minutes.
4. With a slotted spoon, put meat and daikon in a bowl; keep warm. Discard the fat from pan juices. Boil juices, uncovered, over high heat until reduced to about 3/4 cup, 10 to 15 minutes, then pour into bowl.
5. Add cilantro; mix.
6. Add salt to taste.