Red Cooked Oxtail Stew

From Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients

Cookbook

Author(s): Ken Hom

Page 150

Cuisine: Chinese

Course: Soups and Stews

Reviews

1 reviews, average rating 4.0 / 5

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16 years ago

★ ★ ★ ★ ★ 4/5

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Winter fare. Very good, but I only put a litre of water in at the most. Works well with gravy/stewing beef if you don't feel like oxtail.

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