Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 lb 3 oz oxtail
• 1/2 stalk green onion (0.9 oz)
• 4 cloves garlic (0.5 oz)
• 10 whole black peppercorns
• Seasoned garlic chives: 3.5 oz garlic chives
• Seasoned garlic chives: 2 tablespoons chilli powder (0.4 oz)
• Seasoned garlic chives: 1 tablespoon sugar (0.4 oz)
• Seasoned garlic chives: 1 tablespoon minced garlic (0.5 oz)
• Seasoned garlic chives: 1 tablespoon vinegar (0.4 oz)
• Seasoned garlic chives: 3 tablespoons soy sauce (1 oz)
• Seasoned garlic chives: 1 tablespoon sesame oil (0.4 oz)
• Seasoned garlic chives: a little sesame seeds

Method

1. Soak the oxtail in water long enough to draw the blood out thoroughly.
2. Bring a pot of water to a boil, add the soaked oxtail, and as soon as it returns to a boil, lift the pieces out and rinse them in cold water.
3. Put the rinsed oxtail in a pressure cooker with the green onion, garlic cloves and peppercorns.
4. Add water to cover the oxtail, seal the lid, and bring the cooker up over high heat.
5. When the pressure weight begins to sound, reduce to medium-low and cook for 30 minutes.
6. Release the oxtail from the cooker and let the steam escape briefly while the chive salad is made.
7. Cut the garlic chives into pieces about 1/2 inch long.
8. Mix the chilli powder, sugar, minced garlic, vinegar, soy sauce, sesame oil and sesame seeds in a bowl.
9. Toss the cut chives through that seasoning until evenly coated.
10. Arrange the oxtail in a deep dish and ladle one or two ladles of its cooking broth over the meat.
11. Heap the seasoned garlic chives over the oxtail and serve at once.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).