Slow-cooked Asian-style oxtail

Ingredients

2 kgs	Oxtail, trimmed of most fat (Main)
¼ cup	Mirin, (Chinese cooking wine ) (Main)
½ cup	Tamari sauce (Main)
5 cloves	Garlic, chopped
2 Tbsp	Grated ginger
3	Cinnamon sticks
¼ cup	Coconut sugar
3	Star anise
½	Oranges, grated zest
1	Orange, juice
2	Onions, peeled, roughly diced
1	Chilli, finely chopped
2 cups	Vegetable stock, or chicken stock
3 Tbsp	Cornflour
3 Tbsp	Water
3 Tbsp	Water
2	Spring onion

Directions

1. Cut oxtail in 3cm pieces. In a slow cooker combine all ingredients, except cornflour, water and spring onion. Cook on high until hot, about 30-40 minutes, then reduce heat to medium and cook for 8-9 hours. Skim off any fat resting on top.
2. Combine cornflour and water. Stir into oxtail sauce and cook for a further 20-30 minutes.
3. Meanwhile, slice spring onion in thin strips and submerge in ice water until ready to serve.
4. Divide oxtail between plates. At the last minute, remove spring onion from ice water and dry on a paper towel. Sprinkle over oxtail and sauce as a garnish.

See more of Simon's slow cook recipes

• Kiwi lamb curry
• Winter chilli con carne casserole