Stewed oxtail (腊汁牛尾) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 178) by Jason Wang

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Notes about this recipe

  • abengal on June 14, 2021

    Made with osso buco instead of oxtail but still good. Note to self: 30 minutes pressure cooker for 1 kg meat, don’t double the water, try 5 cups next time. Did not have the licorice root so left it out. Did not have white cardamom pods, only green so used 6 green for a double recipe. Surprisingly not too sweet despite the sugar.

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