Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
This dish involves caramelizing sugar. I recommend doing the initial sautéing in a NON-STICK pot to prevent burning, then transferring the ingredients to an oven-proof pot (like cast-iron) to finish braising in the oven. This method is called "red braise" in Chinese cooking.
3HRS 40MINS
$7.09
Ingredients
Servings
4
3.4 lb
Oxtails
1/4 cup
Oil
1/2 cup
12 cloves
2
Red Chili Peppers
optional
1/2 Tbsp
Red Sichuan Peppercorns
coarsely ground in a mortar or spice grinder
1 Tbsp
1/3 cup
1/2 cup
1 cup
Chicken Broth
or Water
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
248
Fat
86.3 g
Protein
76.1 g
Carbs
22.3 g
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com