Make it Scotch

Braised Scotch Beef Oxtail Baozi

  • Prep 3 hr 10 mins
  • Cook 5 hr 50 mins
  • Serves 8

Ingredients

Cooking Method

For the oxtail:

  • 1
    Pat it dry with kitchen paper and then brown the pieces all over in a frying pan and blot up any extra fat that is rendered from the meat. You could put it straight into the slow cooker if you are short of time, but pre-browning will ensure a better, more intense flavour and colour. Then add the cooking wine and stock to the pan to deglaze and bring to a bubbling heat.
  • 2
    Lift the pieces of oxtail into the cooking pot, add the honey, soy sauce, star anise, Sichuan peppercorns, bay leaf, ginger and garlic to the stock in the pan, heat and stir. Pour the pan contents over the oxtail and make sure the oxtail is submerged in the liquid as much as possible.
  • 3
    Cook on the HIGH setting for 5-6 hrs ( or LOW for 10-11 hrs).
  • 4
    About half an hour at the end of the cooking time, mix the cornflour and water until smooth, carefully lift the lid of the slow cooker and stir in the mushrooms, mixed cornflour and spring onions. Return the lid and continue cooking for 30-40 minutes until thickened.
  • 5
    Tip the slow cooker contents into a large bowl to cool. When cool enough to handle the oxtail, pull all the meat from the bones with a fork and return to the gravy until cold. Discard the bones. Chill until the dough is ready for shaping into baozi.
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