Oxtails With Gingered Shiitake Sauce

Soak the mushrooms in the warm water for 30 minutes or until tender. Drain the mushrooms reserving one cup of the liquid.

Meanwhile, season the oxtails with salt, pepper, and garlic powder. Place the flour in a shallow dish.

Heat the olive oil in a Dutch oven over medium-high heat. Dredge the seasoned oxtails in the flour and shake off any excess flour. Add the oxtails to the Dutch oven and cook, turning frequently, until brown on all sides.

Add the mushrooms, onion, garlic, and ginger to the Dutch oven and cook, stirring gently, for 1-2 minutes.

Combine the ketchup, soy sauce, oyster sauce, vinegar, and brown sugar until well mixed. Whisk in any flour leftover from dredging the oxtails. Slowly whisk in the reserved mushroom liquid.

Add this mixture to the Dutch oven and stir well.

Transfer everything from the Dutch oven to the crock pot. Cover the crock pot and cook on low heat for 6 hours or until the oxtails are tender.

Serve the oxtails with the sauce over rice.