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large, meaty oxtail 1kg
butter 40g
onions 3
rapeseed oil 2 tbsp
fresh ginger a thumb-sized lump
garlic 4 cloves
Chinese five-spice powder 1 tbsp
star anise 3
beef stock1 litre
soft brown or palm sugar 1 heaped tbsp
dark soy sauce 25ml
tamarind paste about 50g, to taste
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 TidgeH
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