Oriental Oxtail Stew

• 3 lbs. oxtails, cut in 1 inch lengths
• Water
• ½ cup soy sauce
• 1 tbsp. sugar
• 1 tsp. finely chopped, peeled fresh ginger (or ¼ tsp. ground ginger)
• 4 cup water
• 1 large turnip, diced
• 3 carrots, diced
• 2 tbsp. cornstarch mixed with 2 tbsp. water

Parboil oxtails for 5 minutes in a large pan with just enough water to cover, drain and put oxtails into a bowl. Mix together the soy sauce, sugar and ginger and pour over oxtails; stir to coat meat with sauce. Cover and refrigerate overnight or up to 2 days, turning meat occasionally in sauce. Put oxtails, including the marinating liquid, in a Dutch oven; add the 4 cups water and bring to boiling cover, and simmer about 2 hours. (Cool and refrigerate the stew after simmering if you wish). Skim fat from surface, then add vegetables, cover, and simmer about 30 minutes (45 minutes if chilled). Blend cornstarch mixture into stew, stirring until broth is slightly thickened and clear. Serves 4