Braised Oxtails with Star Anise

Ready in 3½ hours Serves 6

2kg oxtails or beef shin pieces, approx Salt and ground black pepper, to taste 18 thin slices fresh ginger, approx

4 whole star anise

4 dried chillies

2-3 whole heads garlic, halved crossways

Zest of ½ an orange, cut with a vegetable

peeler

2 cups tomato juice

2 cups water

¼ cup soy sauce

2 Tbsp rice wine vinegar

1 Tbsp soft brown sugar Coriander leaves or sprigs, to serve

Preheat oven to 220C fanbake. Season the oxtails with salt and pepper, arrange them in a single layer in a large roasting dish and roast for 30 minutes until well browned.

Drain fat from roasting dish and discard. Add all remaining ingredients except coriander to the roasting dish with the oxtails and stir to combine. Cover with baking paper to stop any exposed meat from drying out then cover with tinfoil or a tight-fitting lid. Reduce heat to 160C fanbake and cook until very tender (about 3 hours). Adjust seasonings to taste and garnish with coriander to serve.