• 2 tablespoons plain flour
  • 2 kg (4 lb) oxtail
  • 3 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 celery sticks, chopped
  • 5 star anise
  • 50 g (2 oz) fresh root ginger, peeled and finely chopped
  • 800 ml (1 pint 7fl oz) beef or chicken stock (see pages 108 and 36 for homemade)
  • 200 g (7 oz) can chopped tomatoes
  • finely grated rind and juice of 1 orange
  • 2 tablespoons soy sauce
  • 4 tablespoons chopped fresh coriander, plus extra to garnish
  • salt and pepper

Season the flour with salt and pepper on a plate. Coat the oxtail with the flour.

Heat the oil in a flameproof casserole and fry the oxtail in batches until browned on all sides, lifting out with a slotted spoon on to a plate. Add the onions and celery to the casserole and fry gently for 5 minutes. Add the star anise, ginger and any flour left over from coating, and cook, stirring, for 1 minute.

Blend in the stock, tomatoes, orange rind and juice and soy sauce. Return the oxtail to the pan and bring to a simmer, stirring. Cover and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for about 3½ hours or until the meat falls easily from the bone.

Fold in the coriander and season to taste with salt and pepper. Serve garnished with extra coriander.

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