- 12 (2- to 2 1/2-inch-thick) oxtail pieces (about 4 1/2 pounds), fat trimmed
- 2 cups low-salt chicken broth
- 1 large onion, halved, thinly sliced
- 1/2 cup soy sauce
- 8 large garlic cloves, peeled
- 8 whole star anise*
- 6 (1/4-inch-thick) rounds fresh ginger
- 3 tablespoons dark brown sugar
- 1 tablespoon Chinese brown bean sauce (not ground)**
- 12 to 18 yu choy, baby choy sum, or baby bok choy
- Chopped green onions
star-shaped seedpods; available in the spice section of some
supermarkets and at specialty foods stores and Asian markets.
- **Available at Asian markets.
Arrange oxtails in single layer in heavy large pot. Add next 8
ingredients, then enough water to cover oxtails by 1/2 inch; bring to
boil. Reduce heat to low, partially cover, and simmer until very
tender, adding more water by 1/2 cupfuls as needed to keep oxtails
covered, about 3 hours. Cool slightly. Chill uncovered until cold, then
cover and keep chilled at least 1 day and up to 3 days.
Spoon off and discard fat
from sauce. Rewarm oxtails over low heat. Transfer oxtails to large
plate. Boil sauce just until reduced enough to coat spoon thinly (do
not reduce too much or sauce may become salty). Discard ginger slices
and star anise.
Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes. Drain well.
Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.