Title: Grandma Aki's Oxtails
Categories: Blank
Yield: 4 Servings

1	lg	Or 2 small oxtails (2 1/2 to
3		Pounds), cut
		Into sections by cutting
		Through the cartilage
		Between the joints with a
	lg	Kitchen knife
		Water to cover for
		Parboiling, plus 2 quarts
		For
		Cooking
3		Or 4 cloves star anise
1		Stick cinnamon
1/4	ts	Red pepper flakes
3	tb	Brown sugar
3	tb	Soy sauce

Put oxtails in large pot, cover with water, bring to a boil over high heat. Reduce heat, simmer for about 5 minutes, so scum that can cloud the finished sauce rises to the surface. Drain oxtails in colander, rinse them and the pot with water. Return oxtails to pot Add 2 quarts of water, star anise and cinnamon. Cover pot and bring to a boil. Reduce heat; simmer gently for 1 hour. Add pepper flakes, brown sugar and soy sauce, cover and continue simmering for 2 more hours, until meat is tender and falling from the bone. Remove oxtails to a serving plate. Turn heat to high. Boil sauce 4 to 5 minutes, until reduced by a third. Pour sauce over oxtails. Serve with rice or pilaf. Makes 4 servings.

Per Serving: Calories 573 Fat 23g Chosterol 223 mg Sodium 896mg Percent calories from fat 38 By David Rhodes on May 8, 1997

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