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October 13, 2013

Asian-Style Oxtail {Slow-Cooker}

Asian-Style Oxtail {Slow-Cooker}

First off - this is not a burnt dish - the dark color is the result of all the different ingredients. I am mentioning this as my family's first reaction was "... this is burnt ..."

Ga, as if I would burn such expensive meat !  Expensive yes, but totally worth every cent. We have a favorite OXTAIL recipe, also slow-cooker} which I make all the time and it is one of our top favorites, most definitely Roy's #1.

Not everyone likes Oxtail, might have had a not too good recipe or the name is simply off-putting. I can relate to this, as for years, I refused to eat or prepare Oxtail. But, as I said, it is Roy's #1 favorite and he always ordered this, at the most ridiculous prices, whenever we had gone to a restaurant.

After a while, I thought, okay, let me try a recipe once and see how it goes ~ needless to say, we are now hooked to that same recipe after all these years.

The other day I found a recipe for this Asian-Style Oxtail, by an Australian chef, Kylie Kwong, in a magazine. Of course I had to try it - with a few adaptions !


  • 2kg Oxtail, excess fat trimmed
  • Salt & Pepper
  • 2 TB Five-Spice Spices
  • Vegetable Oil
  • 1 Large Onion, sliced
  • 4 t Garlic, crushed
  • 4 t Ginger, crushed
  • 2 Chilies, chopped
  • Boiling Water
  • 1 Cinnamon stick
  • 2 TB Ground Coriander
  • 4 Star Anise
  • 1 cup Dry Sherry
  • 3 TB Tamarind Paste
  • 1 cup Brown Sugar
  • 1/2 cup Balsamic Vinegar
  • 1 cup Thick Soy Sauce
  • Jasmine Rice
  • Fresh chopped Coriander {or Parsley}
  • Spring Onions, sliced 
  • Red Chillies, sliced
  • Lime Wedges
  1. Pre-heat a large Slow-Cooker for 15 minutes.
  2. Season the Oxtail with Salt, Pepper and the Five-Spice
  3. Heat a little Oil in a large saucepan - brown the Oxtail pieces on all sides - remove and place in the heated Slow-Cooker.
  4. Add a little more Oil, if necessary, to the saucepan - saute the Onion, Garlic, ginger and Chilies until soft - add to the Oxtail and give it a stir through - mix the remaining ingredients and pour over the meat - add enough Boiling water to just cover the Oxtail, cover and cook on HIGH for 4 - 5 hours or until the meat is very tender {add more Water if needed}
  5. Drain the sauce from the Oxtail and pour into a medium saucepan - reduce sauce over high heat until reduced and is slightly syruppy .
  6. Pour the reduced sauce over the Oxtail and cook a further 30 - 45 minutes.
Serve over Rice, garnished with Coriander/Parsley, Spring Onions, Red Chilies and Lime Wedges.

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