Home-Style Oxtail Stew

• 3 pounds beef oxtails
• 3 tablespoons vegetable oil, divided
• Three to four 2-inch-long ginger knobs, crushed
• 2 green onions, cut in half
• 1 celery stalk, including leaves, cut into 1-inch pieces
• 1/4 medium onion, cut in 1-inch pieces
• 3 whole star anise
• 10 cups water, divided
• 1 cup ketchup
• 1/4 cup soy sauce
• 1 to 3 tablespoons chile paste
• 16 trimmed and peeled pearl onions
• 16 peeled baby carrots
• 16 cherry tomatoes

Bring a large pot of water to a boil. Add the oxtails and boil for 15 minutes. Remove and drain. Discard the water.

Heat 2 tablespoons of oil in a Dutch oven. Add the ginger, green onions, and celery and sauté for 1 minute. Add the onions and star anise; stir-fry until the onions become translucent, about 5 minutes. Add 6 cups of the water, along with the ketchup, soy sauce, and chile paste. Bring to a boil and add the oxtails. (There should be enough liquid to cover the oxtails. If not, add a little water.) Cover and briskly simmer for 30 minutes. Add 1 cup of water, stirring occasionally to keep the meat submerged. Continue adding a cup of water every half hour for 2 1/2 hours. Check oxtails to see if they are almost tender: the meat should be easily penetrated with a fork or chopstick, but remain on the bone.

Heat the remaining tablespoon of oil in a small frying pan. Add the pearl onions and sauté until the outsides are lightly browned on the tops and bottoms, about 5 minutes. Add the carrots and sauté for another minute. Transfer the onions and carrots to the oxtails and bring to a boil. Simmer, uncovered, for about 30 minutes, until onions and carrots are tender and the sauce has reduced slightly. Add the cherry tomatoes and simmer for another 2 to 3 minutes. The tomatoes should remain intact and not burst.

Ladle the stew over cooked rice in serving bowls.