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Chinese Oxtail Recipe

I find oxtails from a butcher. Generally two tails (the thickest ones closest to the base) should be plenty. Should come out to be about 12-14 medallions/discs. Ideal if fresh, but frozen is ok. This amount fits into my 5qt. slow-cooker perfectly.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes

Ingredients

  • 5 to 6 pounds oxtails
  • Kosher salt and ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Chinese Shaoxing rice wine
  • 1/3 cup of gluten-free Tamari soy
  • 1/3 cup molasses
  • 2 cups water
  • 1 tablespoon palm sugar
  • 6 star anise broken into pieces
  • 20 cloves
  • 3 scallions chopped
  • 6 slices fresh peeled ginger
  • 4 garlic cloves smashed
  • 1 tsp juiced orange
  • The zest of a half an orange