Ease of Preparation: Easy
Yield: 3-4 servings
Ingredients:
Stock:
2½ cups (590 millilitres) shallots, sliced
½ cup (120 millilitres) garlic, chopped
1-inch piece of ginger, minced
1 (8 grams) Scotch bonnet pepper, whole
½ cup (120 millilitres) sesame Oil
12 All spice berries
½ cup (120 millilitres) dried Thai chili
1 tablespoon (15 millilitres) cumin seeds
2½ tablespoons (40 millilitres) red and green Sichuan peppercorns
1 cup (240 millilitres) Shaoxing wine
½ cup (120 millilitres) toban-djan
10 cups (2.4 litres) water
1 cup (240 millilitres) chicken powder
1 Cinnamon stick
Oxtail Shanks:
6 oxtail shanks, 7 ounces (198 grams) each
3 tablespoons (45 millilitres) vegetable oil
2 tablespoons (30 millilitres) flour and extra for dredging
Noodles:
12 cups (3 litres) water
1 package (400 grams) Banh Pho rice noodles
salt
1 bunch (450 grams) Chinese long beans, chopped on a bias
Garnish:
1/4 cup (60 millilitres) chives, chopped
½ cup (120 millilitres) crispy garlic, sliced
Method:
Preheat oven to 275 F (135C)
To make the Stock: In a large stock pot, sauté shallots, garlic, ginger & Scotch bonnet pepper in sesame oil until caramelized. In a separate dry pan, toast the crushed all spice berries, dry Thai chili, cumin seeds & Sichuan peppercorns. Set aside. Deglaze the pot with Shaoxing wine and reduce by half. Add the toasted spices, toban-djan, chicken powder, cinnamon stick and water to the pot. Bring the pot to a boil. Reduce heat and simmer for 1 hour.
To make the Oxtail Shanks: Lightly coat the oxtail shanks with flour. Heat vegetable oil over medium-high heat in a sauté pan. Sear all shanks on both sides for 3-4 minutes. Set aside. Add 2 tbsp of flour to sauté pan and stir into vegetable oil. Cook for 1-2 minutes, then add the stock and stir. Add oxtail shanks back to sauté pan. Cover & braise with stock in oven for 5 hours or until fall off the bone tender.
Remove the sauté pan from oven. Remove oxtail shanks from sauce. Set aside and let rest for 5 minutes. Strain sauce & set aside.
To make the Noodles: In a large pot, bring water to a boil. Season with salt. Blanch noodles and long beans in boiling salted water for 2 minutes. Strain and set aside. Add noodles and beans to a wok. Add strained sauce and toss for 1 minutes over medium heat.
Spin noodles and beans around a carving fork and place in the centre of a plate. Top with 2 pieces of braised oxtail shanks. Garnish with crispy garlic and chives.
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