Red braising is one of those grandmother-esque Chinese things. A long process, involving soy sauce, wine, and rock sugar, it makes the bony, gelatinous, oddly-shaped oxtail worth the effort. Note: many ingredients will likely require sourcing from a Chinese, or at least Asian, grocery store. Dark soy sauce, which is deeper in color but lighter in saltiness, is required for that beautiful braised color.

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