Make the oxtails a day or 2 in advance. Fix up the noodles and vegetables when you're ready to eat for a quick meal
Serves 4
Oxtail 1 lb
Sichuan Peppercorn 1 tsp
Black Peppercorn 1/4 tsp
Star Anise (whole) 5
Cardamom Pods 8
Licorice root 1 slice
Cinnamon Stick 1
Bay Leaves 3
Cloves (whole) 3
Scallion (1" sections) 3 stalks
Ginger 1 1/2"
Soy Sauce 5 Tbsp
Cooking Wine 1/4 cup
Maple Syrup 1 Tbsp
Water 4 cups
Salt 1 Tbsp
For assembly:
Bok Choy (halved lengthwise) 4
Noodles for 4
Chopped Scallion for garnish
1. Submerge the oxtails in COLD water in a large pot, cover and bring to a boil. Uncover and let boil for 5 min. Drain, rinse the oxtails to get rid of any impurities.
2. While the oxtails are boiling, toast the spices: Sichuan peppercorn, black peppercorn, star anise, cardamom, licorice root, cinnamon, bay leaves, and cloves, in a pan over low heat until fragrant, about 3 min.
3. In a clean pot over medium heat, combine the oxtails, toasted spices, scallion, ginger, soy sauce, cooking wine, maple syrup, and 4 cups of water. Cover and bring to a boil. Add salt, lower the heat, cover and simmer for 2 hours. Use a fine mesh strainer to remove the grease bubbles.
4. Prepare the noodles and bok choy 10 min before the oxtails are ready. Cook the noodles following the package instructions. Halve the bok choy lengthwise and cook in the boiling water for 1 min.
5. Assemble the oxtail stew in a bowl: noodles at the bottom, place oxtail and bok choy over the noodles, ladle the broth in the bowl and top with chopped scallion. Serve immediately
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