Braised Oxtails With Mushrooms And Onions

Bring a medium stockpot of cold water to a boil. Add oxtails and bring to a boil. Boil for two minutes and drain. Rinse oxtails with cold water in a colander. Pat oxtails dry with paper towels, then season with salt, white pepper, garlic powder, five spice powder and 1/3 each of the dark and light soy sauces. Toss to coat and set aside.

Heat oven to 350 degrees F.

Heat a large dutch oven over medium high heat. Add olive oil and cook oxtails, turning to brown evenly, about five minutes.

In a medium bowl, combine chicken stock, Worcestershire sauce, red wine vinegar, remaining soy sauces and oyster sauce.

When oxtails are nicely browned, add ginger slices and liquid mixture. Bring to a boil. Cover and bake for 30 minutes. Reduce oven to 325 degrees F and continue cooking for one and a half hours. Check liquid after one hour, adding more chicken stock or hot water to maintain one inch level.

After two hours, add garlic, onion, and mushrooms to pot and cover. Cook for 45 minutes to one hour more or until meat is very tender and pulling away from the bone.

Remove oxtails to serving dish. Pour liquid into tall vessel and skim fat. Check juices for seasonings. Spoon garlic, onions and mushrooms over oxtails and pour defatted juice over all.

Serve with steamed rice.