Braised Oxtails

• 1 oxtail (about 2 1/2 lb.), cut at joints
• 1/4 cup rice wine (Shaoxing or sake)
• 4 star anise
• 8 thin slices (each about the size of a quarter) fresh ginger
• 3 cloves garlic, crushed
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce (or 2 1/2 teaspoons soy sauce plus 1/2 teaspoon dark molasses)
• 3 tablespoons firmly packed brown sugar
• 1 pound daikon, peeled and cut into 1-inch chunks
• 1 cup fresh cilantro leaves
• Salt

1. In a 5- to 6-quart pan, bring 1 1/2 quarts water to a boil. Meanwhile, trim surface fat from oxtail. Rinse meat and add to pan. When boil resumes, skim off foam; add wine, anise, ginger, and garlic. Cover and simmer 1 hour.
2. Add regular soy, dark soy, and sugar; cover and simmer 1 1/2 hours. Add daikon; cover and simmer until meat is very tender when pierced, 30 to 45 minutes.
3. With a slotted spoon, put meat and daikon in a bowl; keep warm. Discard the fat from pan juices. Boil juices, uncovered, over high heat until reduced to about 3/4 cup, 10 to 15 minutes, then pour into bowl. Add cilantro; mix. Add salt to taste.

oxtail, rice wine, anise, thin, garlic, soy sauce, soy sauce, brown sugar, daikon, fresh cilantro, salt

Taken from www.myrecipes.com/recipe/braised-oxtails (may not work)