Oxtail & Crab Rangoon Recipe
Green Onion, Pimento, Peking Jus
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Ingredients
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Oxtail Preparation
Crab Rangoon Filling
Garnish
Method
Oxtail Preparation
- 1
- 2
- 3
Add Broth and Sauce
Return the seared oxtail to the pot. Pour in the beef broth and Peking sauce, then add bay leaves. Bring to a boil.
- 4
Slow Cook
Reduce heat to low, cover, and let simmer for 3-4 hours, or until the oxtail is tender and meat falls off the bone.
Crab Rangoon Filling
- 5
Prepare Filling
In a bowl, mix together the softened cream cheese, cooked crab meat, chopped green onions, and garlic powder until well combined.
- 6
Fill Wontons
Take a wonton wrapper, place about 1 tablespoon of the crab filling in the center. Moisten the edges with water, then fold the wrapper over to form a triangle. Press the edges to seal.
- 7
Fry the Rangoon
In a deep frying pan, heat vegetable oil over medium heat. Fry the filled wontons in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Garnish
- 8
Prepare Garnish
In a small bowl, combine diced pimento peppers and sliced green onions. Set aside to use as a garnish for the oxtail and crab rangoon.
