Sticky Oxtail with Cumquats, Garlic and Chilli
Black Garlic is made by keeping whole bulbs at a constant level of heat and humidity for about 4–6 weeks. The result is coal-black cloves that lose their normal pungency through the breakdown of enzymes, and the development of sweet, balsamic vinegar characteristics that give an addictive umami hit to whatever you add them to.
1 kg oxtail, cut into 2.5cm pieces
50 gm rice flour
50 ml vegetable oil
100 gm cumquats, halved
50 gm ginger, sliced
4 dried red chillies
4 whole star anise
100 ml light soy sauce
75 ml black vinegar or rice vinegar
75 gm brown sugar
100 ml shao xing wine or dry sherry
½ cup coriander leaves
2 shallots, finely sliced
1 red chilli, julienned
30 gm black garlic, sliced
• Dry the oxtail on paper towel, dust in the rice flour and fry in the vegetable oil until coloured on all sides.
• Transfer to a casserole dish.
• Scatter over the cumquats, ginger, dried chillies and star anise.
• Whisk together the soy, vinegar, sugar and shao xing and pour over the oxtail.
• Cover tightly and cook for 12 hours at 100°C.
• Remove the oxtail to a serving dish with a slotted spoon and skim off any fat from the cooking liquid. Transfer liquid to a small saucepan and reduce by half.
• Pour over the oxtail, garnish with the coriander, shallots, chilli and slices of black garlic.
• Serve with steamed rice and pickled cucumber slices.