Braised Oxtail And Butter Bean Stew

Method

Browning

1. Add the treacle sugar to a large pot over medium-low heat and stir the sugar gradually as it begins to melt and caramelise.
2. Continue to cook until the sugar darkens into a very deep dark colour
3. Remove the pot from the heat and carefully add boiling water. Be cautious, as the mixture will steam and splatter.
4. Stir the mixture until the caramelised sugar dissolves and a smooth sauce forms. If it clumps, turn the stove down to a lower heat and stir continuously until the sauce reaches a smooth consistency.
5. Allow the sauce to cool completely before using. Store it in a jar or bottle in the refrigerator to preserve it for months.

Marinade

1. In a bowl, combine the marinade ingredients.
2. Add the oxtail to a large bowl, pour the marinade and mix thoroughly until all pieces are well coated.
3. Leave in the fridge to marinate for 2 hours or more.

Oxtail

1. Heat 1 tablespoon of oil in a large pot and brown the oxtail in batches. Remove the oxtail from the pot once browned, set it aside and reserve the remaining marinade.
2. Preheat oven to 180 °C (This can also be cooked, covered on the stove top at a simmer)
3. Add another tablespoon of oil to the pot, then add the onion and red pepper and gently fry for 2 minutes.
4. Add the garlic, ginger and chili (if using). Fry for another minute, then return oxtail to the pot and toss to coat.
5. Pour in the remaining marinade and stock, add the corn starch to the stock, then cook in the oven for 2-3 hours till tender.
6. Once tender, remove from the oven and stir in the butter beans and cover

Garnish

1. Garnish with finely chopped herbs