Saturday, May 12, 2007
This takes a little planning; but its really really simple and quick to make, in the end.
I used about 300 g of Ox Tail, with a few cubes of beef added, since there wasn’t enough Ox tail, I thought. This I seasoned and browned, and then simmered for near a day, about 20 hours, on low heat. Yes, that’s a lot preparation, in a way, but if you have burner that can be left on low, for while, with out disruption, then its no bother. And once you get organized on that part of things, the rest is so easy.
Wash and slice the bokchoy lengthways, and stir fry, with a tiniest bit of oil, of course, and crushed garlic, removing that in a two mins, adding some of the meat, drained of the lovely broth, stir frying with oyster sauce, soy sauce and a bit if kitul treacle. Add a ladle full of the beef broth, at the end, into the wok, and as it thickens, plate it.