Braised oxtail is a leisurely dish to make - after blanching and browning the meat, just let it simmer for several hours, stirring it every once in a while. The dish goes well with stir-fried vegetables and plenty of steamed rice. This is based on my grandmother's recipe.
The addition of beef tendon is optional but I like it because it makes the sauce richer and stickier; if you use it, ask the butcher to cut it into two-bite pieces. The butcher should also cut the oxtail about 2.5cm (1in) wide, and saw the larger (in circumference) pieces through the bone.
Chung choi is preserved turnip green. It's usually sold rolled up into little bundles, but if you buy it from vendors who make their own, the pieces will be much larger.
If you use lotus root, peel it, then rinse it well, especially through the holes, in case there's any mud. After slicing it, you might need to rinse the pieces again, to remove any lingering mud.
My grandmother served braised oxtail with white rice, to sop up the delicious sauce. It's also good served over boiled noodles.
Rinse the mushrooms then put them in a bowl, cover with warm water and leave to soak for about three hours, or until fully hydrated. Drain the mushrooms but reserve the soaking liquid. Cut the mushrooms in halves or quarters, depending on the size.
Rinse the oxtail thoroughly then drain it in a colander. Bring a large pot of water to the boil, add the oxtail and beef tendon (if using) and simmer for a minute, then drain. Rinse the pieces under cool running water, checking the oxtail carefully and removing any tiny pieces of bone. Repeat the boiling, rinsing and draining process, then wash the pot and dry it.
Rinse the oxtail thoroughly then drain it in a colander. Bring a large pot of water to the boil, add the oxtail and beef tendon (if using) and simmer for a minute, then drain. Rinse the pieces under cool running water, checking the oxtail carefully and removing any tiny pieces of bone. Repeat the boiling, rinsing and draining process, then wash the pot and dry it.
Dry the oxtail with paper towels then put the pieces in a bowl. Pour some soy sauce over the oxtail and mix, adding just enough to lightly coat the meat. Place the pot over a medium flame and add 30ml (2 tbsp) of cooking oil. When the oil is hot, brown the oxtail in batches, turning over the pieces as necessary. After browning all the oxtail, put all the pieces back into the pot and add the tendon.
Slice the peeled ginger about 5mm (¼in) thick. Thoroughly rinse the chung choi then finely chop it. Put the mushrooms, ginger and chung choi into the pot.
Strain the mushroom soaking liquid through a fine sieve, then measure it; if necessary, add some fresh water so the total amount of liquid is 750ml (3 cups). Pour the liquid into the pot and add 30ml (2tbsp) of soy sauce, the fish sauce, sugar and salt. Bring to the boil and stir well, then turn the heat to very low, cover the pot with the lid and simmer, stirring occasionally, for several hours, or until the tendon is almost tender. Taste the sauce for seasoning and correct, if necessary.
Peel the lotus root or white radish and rinse it well. Cut the lotus root or white radish in half lengthwise, then slice about 1cm (7/16in) thick. Put the pieces into the pot, moving around the other ingredients so the vegetable is submerged in the liquid. Continue to simmer until the tendon and vegetables are tender (about 45 more minutes).
If you like the sauce to be thicker, dissolve about two heaped teaspoonfuls of cornstarch in some of the cooking liquid, then stir this mixture into the pot. You might not need all the cornstarch mixture; add just enough so the sauce lightly coats the ingredients.
Cut the spring onions into 5mm (¼in) pieces. Just before serving, scatter the spring onions over the ingredients. Serve with steamed rice or boiled noodles.