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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Braised Oxtails with Star Anise and Chinese Greens

serves
prep time: 10
cook time: 184

ingredients

  • 12 (2 to 2.5 inch-thick) oxtail pieces (about 4 1/2 pounds), fat trimmed
  • 1 large onion, halved, thinly sliced
  • 1/2 cup soy sauce
  • 8 large garlic cloves, peeled
  • 6 (0.25 inch-thick) rounds ginger
  • 3 tablespoons dark brown sugar
  • 1 tablespoon Chinese brown bean sauce
  • 15 yu choy, baby choy sum, or baby bok choy
  • Chopped green onions

directions

Arrange oxtails in single layer in heavy large pot. Add next 8 ingredients, then enough water to cover oxtails by 0.5 inch, bring to boil. Reduce heat to low, partially cover, and simmer until very tender, adding more water by 1/2 cupfuls as needed to keep oxtails covered, about 3 hours. Cool slightly. Chill uncovered until cold, then cover and keep chilled at least 1 day and up to 3 days.

Spoon off and discard fat from sauce. Rewarm oxtails over low heat. Transfer oxtails to large plate. Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty). Discard ginger slices and star anise.

Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes. Drain well.

Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.