Instructions: Put oxtails in large pot, cover with water, bring to a boil over high heat.

Reduce heat, simmer for about 5 minutes, so scum that can cloud the finished sauce rises to the surface. Drain oxtails in colander, rinse them and the pot with water. Return oxtails to pot Add 2 quarts of water, star anise and cinnamon. Cover pot and bring to a boil. Reduce heat; simmer gently for 1 hour. Add pepper flakes, brown sugar and soy sauce, cover and continue simmering for 2 more hours, until meat is tender and falling from the bone. Remove oxtails to a serving plate. Turn heat to high. Boil sauce 4 to 5 minutes, until reduced by a third. Pour sauce over oxtails. Serve with rice or pilaf.

Makes 4 servings.

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