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Oxtail sauteed with Black Pepper Sauce - Chinese style


For 4 to 6 servings:


2kg oxtail
100ml chicken stock
500g plain flour
50g red bell pepper, julienned
50g green bell pepper, julienned
50g white onion, sliced
50ml oyster sauce
80g black peppercorn, crushed
Soy sauce
Olive oil
Sea salt

Cooking Method

  1. On high heat, boil the oxtail for about 40 minutes then strip the meat off the bones.

  2. To make the black pepper sauce, mix oyster sauce, chicken stock and black peppercorns together. Then reduce on a pan until thickened.

  3. Marinate meat with oil, salt and cracked black pepper then coat meat with flour.

  4. Heat pan on high heat for 2 minutes then lower to medium high heat.

  5. Fry meat for about 3 minutes then set aside. Now, fry the vegetables briefly until the onions turn slightly translucent. Set aside.

  6. Now, heat pan on medium heat then bring the heat up to medium high. Add oil to the pan, return meat to the pan, followed by the vegetables then the black pepper sauce. Coat the meat entirely with sauce. Season to taste, if necessary, with soy sauce.


Recipe by Chef Jeremy Choo & La Galerie De Dietrich

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