Braised oxtail is a leisurely dish to make - after blanching and browning the meat, just let it simmer for several hours, stirring it every once in a while. The dish goes well with stir-fried vegetables and plenty of steamed rice. This is based on my grandmother's recipe.
The addition of beef tendon is optional but I like it because it makes the sauce richer and stickier; if you use it, ask the butcher to cut it into two-bite pieces. The butcher should also cut the oxtail about 2.5cm (1in) wide, and saw the larger (in circumference) pieces through the bone.
Chung choi is preserved turnip green. It's usually sold rolled up into little bundles, but if you buy it from vendors who make their own, the pieces will be much larger.
If you use lotus root, peel it, then rinse it well, especially through the holes, in case there's any mud. After slicing it, you might need to rinse the pieces again, to remove any lingering mud.
My grandmother served braised oxtail with white rice, to sop up the delicious sauce. It's also good served over boiled noodles.
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