You don’t need a whole Cow, just its tail ย โ€ข. ๐Ÿ„ for this dish๐Ÿฝ

๐Ÿ‘‰๐Ÿป  Braised Oxtail ๐Ÿ„ ๐Ÿฎ
2 lbs Oxtail 

8-10 cups spring water

2 tbsp fish sauce (Red Boat or Three Crabs brand)

1 1/2 tbsp soy sauce (light/less sodium kind)

Sea salt 1/2 tsp

4-5 cloves 

1 Cinamon stick

2 tsp sugar

2 tbsp five-spice powder (or 1 bag/package Pho spices)

Some basil leaves if desired, but best if enjoyed w/ Culantro or Cilantro. 

Place all ingredients in a medium-large pot. Slow cooking for about 4-5 hours. You may want to adjust the final taste based on your preferences (few folks like it somewhat sweet & salty, some like it more salty and others might want it more spicy–by adding more ground peppers + ๐ŸŒถ๐ŸŒถwhen ready to serve.)

Enjoy while hot as-is (with your fave red wine ๐Ÿท) or may be served w/ steamed rice or French baguettes. 

(*To further skimming most fat from the broth, prep a day ahead or as soon as you can place it the refrigerator.)

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