3-4 small red chillies, finely chopped
1 litre chicken stock
1/2 red onion, finely chopped
1/2 cup honey
3-4 cloves garlic, crushed
1/3 cup fish sauce
1 tbs shredded kaffir lime leaves
200g sweet potato, peeled, cubed
5cm piece fresh ginger, finely grated
1/2 cup corriander leaves
1kg oxtail, cut into lengths
1/3 cup small mint leaves
1/2 red onion, thinly sliced
2 tbs vegetable oil
1 cup bean sprouts
100ml Chinese rice wine
Preheat oven to moderate. Put chillies, onion, garlic, lime leaves and ginger in a processor (or mortar and pestle) and blend to taste. Alternatively combine ingrediants in a small bowl.
Trim all gristle and much of the fat from the oxtail. Simmer in water to cover for 10min. Heat oil over a high heat in a casserole. Add oxtail and cook until golden brown all over. Add spice to taste, toss oxtail to coat, then add rice wine, stock, honey and fish sauce.
Simmer 1 min then cover and cook in oven for about 2 1/2 hours. After 1 3/4 hours add sweet potato and continue cooking. When cooked remove oxtail with slotted spoon and keep warm. Skim off fat, bring juices back to the boil and simmer about 8min until thick.
Serve oxtail with juices spooned over and garnished with coriander and mint leaves tossed with onion and bean shoots.