Asian Hot and Spicy Oxtail Stew

To start off within a small frying pan fill it with some good quality cooking oil 3 tbsp heat up on low heat add in your red and green Sichuan peppers and your spring onion until all the natural flavour comes out.

Remove from heat and separate the oil and the Sichuan peppers and spring onion by using a sieve and using the oil place into a cast iron pot or large pot. Place your Sichuan peppers and spring onion on one side we will still need it later.

Next dice your onion, shallots, and chillies and slice a few thin disks of ginger put to one side.
Rough cut all your vegetables of your choice and leave to one side.

Heat up now the cast iron pan or your large pot. Prepare your oxtail by seasoning oxtail with salt and pepper. Fry them until good colour on each side. Remove and place to one side.

Now add your prepared dice ingredients into the pan, sweat them off then add you’re prepared vegetables.

This will infuse the flavoured oil with the vegetables to elevate the flavour of the stew, remove the vegetables and place to one side.

Transfer back the oxtail into your stewing pot add next to your broth mixture which is:
Vodka, light soy sauce, dark soy sauce, balsamic vinegar, coke and placing your fried red, green Sichuan peppers and your spring onion into an empty teabag or similar and tie it off.

Make sure that the oxtail is all covered with the broth, this will tenderise the oxtail. Leave on low heat for 8 hours or until tender. If you want a deeper flavour leave for a day.

Roughly 10 minutes before serving throw your vegetables back into the stew to soften.

In a small saucepan fill it with hot water and bring to a boil reduce heat to small heat. Add your eggs in and leave for 5 minutes or longer depending on how many eggs you use.

Take out from the saucepan carefully and into ice-cold water to stop the cooking process. Carefully peel the eggs and place them in a zip lock bag.

Carefully take some of the broth out and let it cool, then place it into the same ziplock bag to soak in.
Leave for a couple of minutes so the broth can permeate throughout the eggs.

Transfer back your partially cooked veg into your stew pot to let cook out completely.

To plate up take out a good helping of your stew on your plate and place a few bit of veg and place one of you succulent oxtail on the top of your vegetables and slice your soft boil egg on the side.

To garnish slice finely chopped spring onions and some chillies. There you have it my Asian Hot and Spicy Oxtail Stew.

Bon Appétit!