6
Easy
30 minutes
3 hours
Preheat the oven to 180°C.
Place the chicken stock, garlic, carrot, celery and oxtail into a large ovenproof dish with a tight-fitting lid. Cook in the oven for 2 hours, or until the meat is tender and almost falling off the bone.
Remove the oxtail from the dish and set aside. The cooking liquid can be strained and frozen for a tasty beef stock.
Pour some of the Asian-style glaze into a pan, add the oxtail in batches and cook until the meat is coated in the marinade and sticky.
