Ingredients

Method

• 4 cups good-quality chicken stock
• 4 garlic 4 cloves, crushed
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 2 oxtail
• 2 limes, cut into wedges
For the Asian-style glaze, mix:
• 2 T Woolworths Mama O’s Premium Super Spicy Pepper Paste
• 1 cup Woolworths Korean BBQ sauce
• 2 limes, juiced and zested
• ¼ cup water

Method

Ingredients

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.