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whatsupyukon.com
July 20, 2022 column with
SEASONAL RECIPES
Sydney Keddy
Sydney [Oland] Keddy is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as in other publications.
OXTAILS WITH STAR ANISE, SOY AND VINEGAR Ocially
xtails are so, so good. Espesince (pretty much) everyone has a pressure cooker (thanks Instant Pot!) sitting on their counter, all of those tough, long simmer cuts of meat can become a meal you can have on a weeknight. This braise is inspired by a Filipino adobo but adds a few more ingredients and some brown sugar to balance all of the acidity of the vinegar. You can go the extra mile and take all the meat off of the bones before you serve this, or you can let your guests muscle their way through on their own. Serves 4.
Spices and aromatics
Oxtails
Ingredients: ❑ 1 kg (2.2 lbs) oxtails ❑ 6 garlic cloves, coarsely chopped
❑ 1 onion, chopped ❑ 1/2 tsp crushed red pepper flakes
❑ 1 Tbsp cracked black pepper ❑ 6 whole star anise ❑ 6 bay leaves ❑ 1/2 cup white vinegar ❑ 1/2 cup soy sauce
Before an hour in the pressure cooker
After an hour in the pressure cooker
❑ 1/2 cup water
n
❑ 1/4 cup brown sugar ❑ Cooked rice, to serve ❑ Sliced green onions, to serve
1.
Combine oxtails, garlic, onion, red pepper flakes, black pepper, star anise, bay leaves, white vinegar, soy sauce, water and brown sugar in a pressure cooker. Cook over high pressure for 60 minutes.
2.
Carefully relieve pressure and remove as many star anise and bay leaves as you can find, and discard. Serve with rice and chopped green onions.
PHOTOS: Sydney Keddy
Instructions :
Oxtails With Star Anise, Soy and Vinegar
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