Ngow Num Food

CHINESE BRAISED OXTAILS

Steps:

• Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.
• Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.
• Now it's time to add cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).
• Add the oxtails back to the pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 2 to 3 hours, depending on how tender you like your oxtails. Check halfway through and add more water if needed.
• Uncover, and continue simmering for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. Serve!

NGOW NUM

Steps:

• In a wok add tendon and cover with water and bring to a rolling boil and simmer for 10 - 15 minutes. Remove beef tendon and pour out stock. Place the beef tendon into a stockpot and set aside.
• Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone.
• Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, rice wine, soy sauce, brown bean paste, red bean curd, star anise and salt. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer until the meat is tender.
• Serve into large clay pot with two to three layers of iceberg lettuce on the bottom and ngow num on top. Top with green onion.