Seasonal Recipes

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

Oxtails are so, so good. Especially since (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 fl akes ❑ 1 Tbsp cracked black pepper ❑ 6 whole star anise ❑ 6 bay leaves ❑ 1/2 cup white vinegar ❑ 1/2 cup soy sauce ❑ 1/2 cup water ❑ 1/4 cup brown sugar ❑ Cooked rice, to serve

❑ Sliced green onions, to serve

Instructions :

1. Combine oxtails, garlic, onion, red pepper fl akes, 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 fi nd, and discard. Serve with rice and chopped green onions.

Before an hour in the pressure cooker After an hour in the pressure cooker

Oxtails With Star Anise, Soy and Vinegar

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