One Pot Recipes

Ingredients

• 2 lb Oxtail (cut into 2‑inch pieces, bone‑in)
• 0.25 cup All-Purpose Flour (for dusting the oxtail)
• 2 tbsp Olive Oil (extra‑virgin, for searing)
• 4 cloves Garlic (peeled and crushed)
• 1 tbsp Fresh Ginger (grated)
• 2 Red Chili (sliced with seeds for heat)
• 1 tsp Coriander Seeds (lightly toasted)
• 5 tbsp Soy Sauce (light soy sauce preferred)
• 2 tbsp Rice Wine Vinegar
• 1 cup Red Wine (dry, for deglazing)
• 4 cup Chicken Stock (low‑sodium)
• 2 Carrot (peeled and cut into chunks)
• 1 large Onion (sliced)
• 10 Radishes (washed, tops trimmed, leaves saved)
• 1 cup Radish Leaves (torn)
• 1 small Shallot (thinly sliced)
• 2 tbsp Lemon Juice (freshly squeezed)
• 4 Pear (firm, peeled, cored)
• 0.5 cup Sugar (granulated)
• 2 Star Anise (whole)
• 1 pinch Saffron Threads (infused in 2 tbsp warm water)
• 1 tsp Fresh Ginger (for poaching) (grated)
• 2 cup Water (for poaching liquid)
• to taste Salt
• to taste Black Pepper

Instructions

1. Dust and Sear Oxtail

   Pat the oxtail pieces dry, dust them lightly with flour, and sear in the Dutch oven with 2 tbsp olive oil over medium‑high heat until browned on all sides, about 8‑10 minutes.

   Time: PT10M

2. Sauté Aromatics

   Remove the oxtail and set aside. Reduce heat to medium, add the crushed garlic, grated ginger, sliced chilies and toasted coriander seeds. Stir for 1‑2 minutes until fragrant.

   Time: PT2M

3. Deglaze and Build the Braising Liquid

   Add 5 tbsp soy sauce, 2 tbsp rice wine vinegar and 1 cup red wine, scraping up the browned bits. Let the wine reduce by half, about 8 minutes.

   Time: PT8M

4. Combine Ingredients for Braise

   Return the oxtail to the pot, add the sliced onion, carrot chunks, and pour in 4 cup chicken stock until the meat is just covered. Bring to a gentle boil.

   Time: PT5M

5. Oven Braise

   Cover the Dutch oven and place it in a pre‑heated oven at 160°C. Braise for 1 hour 30 minutes, or until the meat is fork‑tender and falling off the bone.

   Time: PT1H30M

   Temperature: 160°C

6. Prepare Radish Salad

   While the oxtail braises, trim radishes, reserve the leaves, halve the remaining radishes and slice the shallot. In a bowl combine radish pieces, leaves, shallot, 2 tbsp lemon juice, 1 tbsp olive oil, and season with salt and pepper. Toss gently.

   Time: PT10M

7. Poach Pears

   In a saucepan combine 2 cup water, ½ cup sugar, sliced chili, pinch of saffron (pre‑infused in 2 tbsp warm water), 1 tsp grated ginger, and star anise. Bring to a simmer, add peeled and cored pears, and poach for 8 minutes until tender.

   Time: PT8M

8. Finish the Braise

   Remove the Dutch oven from the oven. If the sauce is thin, place the pot over medium heat and reduce for 5‑7 minutes. Adjust seasoning with salt and pepper. Keep warm.

   Time: PT7M

9. Plate and Serve

   Place a generous portion of braised oxtail with some of the cooking liquid on each plate. Add a mound of radish salad on the side. Serve the poached pears as a dessert, drizzled with a spoonful of the poaching liquid and a dusting of extra ginger‑saffron powder.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

22 g

Fat

22 g

Fiber

4 g