Yield: 4 portion
1 cup Aloha Shoyu
¼ cup Sugar
2 Tbsp. Ginger, minced
2 Tbsp. garlic, minced
2 Tbsp. Sesame Seed Oil
1 # Oxtails
1 gallon Beef Stock
3 slices Green Papaya
1 slice Ginger
½ cup Kai Choy (mustard cabbage) cut into bite sized pieces
½ cup Pak Choy (white stem cabbage) cut into bite sized pieces
½ cup Bok Choy (Shanghai cabbage) cut into bite sized pieces
½ cup long Squash, diced
½ cup Carrot, diced
Combine the shoyu, sugar, ginger, garlic, and sesame seed oil in a bowl
and marinate the oxtail for a couple of hours.
Bring beef stock to a boil and add in the ginger slices and green papaya and reduce to a simmer.
Remove the oxtails from the marinade and simmer in the stock until tender.
Place the stems of the cabbages, carrots, and long squash into the pop
Once the cabbage stems and carrots are tender, place the leaves of the cabbage into the bottom of the serving bowl and top with the oxtails, cabbage stems, long squash, carrots, and then top with some strained stock and serve hot.