Chop oxtail into chunks and trim off excess fat. Put oxtail into a pot and add more than enough water to cover. Bring to the boil then reduce the heat and simmer for 30 minutes.

Drain oxtail and discard the water. Rinse oxtail well and place on a colander to drain off any excess water. Combine oriental sauce ingredients in a non-stick pan and bring to the boil. Remove stock from the heat and allow to cool at room temperature for 10–15 minutes.

Place oxtail into the sauce ingredients. Mix well to combine. Leave aside for 1 hour then refrigerate, preferably overnight. Remove oxtail from the marinade sauce and

deep-fry in hot oil for 8–10 minutes. Drain from oil and return oxtail into the sauce. Braise in a claypot for 1–1¼ hours over a gentle low heat.

Halfway through, add carrot and potatoes and cook until oxtail is just tender and gravy is thick.

Serve immediately with hot rice.

the pieces of oxtail in flour and seasoned salt in paper bag. Brown the oxtails in drippings. Add onions, celery, carrots and garlic. Cook all together over moderate heat 12 minutes, stirring often. Add bay leaf, parsley, tomatoes, bouillon, water and herbs. Season to taste and simmer 2-3 hours or more until meat slips easily off bones.

Serves 6.