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Oxtails With Gingered Shiitake Sauce
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- #84497
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
5 dried shiitake mushrooms
2 cups warm water
3 pounds oxtails
coarse salt and black pepper, to taste
garlic powder, to taste
1/2 cup flour
2 tablespoons olive oil
1/4 cup chopped onion
3 cloves garlic, minced
1 piece (1" size) fresh ginger, peeled, slivered
3/4 cup ketchup
1/4 cup light soy sauce
1/4 cup oyster sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
directions
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.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
1045 calories, 50 grams fat, 33 grams carbohydrates, 109 grams protein per serving.
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