• Serves 4
  
  6 pieces oxtail
  2 cups all-purpose flour
  2 large onions, 1 inch dice
  1 bag carrot nubs
  1 large daikon, peeled, roll cut
  1 head of garlic, split
  4 ribs celery, cut into 1-inch dice
  2 cups red wine
  2 cups naturally brewed soy sauce
  2 star anise
  4 limes, juiced
  water to cover
  Steamed white rice/brown rice for serving
  Kosher salt and freshly ground black pepper to taste
  Canola oil for cooking
  
  Season oxtail with salt and pepper and dredge in flour. Coat a stock pot over medium heat lightly with oil, brown the oxtail, it should take about 8 minutes, and set aside. In the same pot, sauté onions, carrots, daikon, garlic and celery for 2 minutes and season. Deglaze with red wine and naturally brewed soy sauce. Add star anise, lime juice and oxtail. Add water to cover and check for flavor. Simmer for 2 hours. Serve with steamed white/brown rice.