Enough to serve four with generous leftovers. Season and spice with ginger, anise, orange peels, five-spice, and extra star anise. Cook over low till the meat is fall-off-the-bone tender. Chill in the fridge so you can easily spoon away that layer of fat.
Rewarm over the stove in time for dinner. Check the rice cooker, five cups full…we like oxtail soup with “hapa rice” (half-white, half-brown rice). Fill a big bowl halfway with rice, top off with soup and plenty of oxtail. Ono, especially on those rainy nights.