Instructions

1. Soak oxtails in cold water for 2 hours to let the meat release any blood and dirt.
2. Prepare a pot of boiling water. Once it's come to a boil, turn off the heat and place in oxtails. Let them simmer for ~30 minutes to let any impurities come to the surface. Drain the water and pat the oxtails dry. 
3. Heat oil or butter in a large skillet or Dutch oven on medium heat. Melt rock sugar and when dissolved, brown your oxtails in the melted rock sugar.
4. Remove the oxtails and set aside. In your pan, add ginger, garlic, star anise and cook for a few minute until you smell the aroma.
5. Add in your onions and lightly sauté until golden brown. Then add your carrots, daikon, chopped tomatoes and sauté for a couple minutes.
6. Place your oxtails back in the pot and add cooking wine, dark soy sauce, oyster sauce and tomato paste.
7. Add enough water to cover your meat and heat the soup until the liquid has come to a boil. Then turn down the flame to a low simmer. Cover and cook for 2-3 hours, until the oxtails are tender to your liking. Check halfway through and add more water if needed.
8. Uncover and serve with rice!