Chinese Braised Oxtail

1: Pat oxtails dry. In a large dutch oven, heat a tbsp of oil over medium-high heat and brown all sides. Remove from pot and set aside.

2: Turn heat down to medium, add ginger, garlic, star anise, cloves, bay leaves, and peppercorns into the pot. Cook for 1 min until fragrant.

3: Add in soy sauces, sugar, 2.5 cups of water, and pepper. Bring to boil, then turn down to a simmer.

4: Return oxtails to pot, cover, and let simmer for 2.5-3 hrs. Check halfway to see if you need more water (oxtails should be almost fully submerged).

5: 20 mins before serving, taste for saltiness and adjust. Simmer with lid off until the sauce reduces.

6: Serve with rice!