Red-Braised Oxtail

1. Place the oxtail and enough water to cover them in a large stockpot, along with the green onion and rice wine (sometimes, I like to substitute red wine for a different flavor profile). Bring to a boil, skimming until all scum is removed.
2. Reduce heat to a simmer. Add all other ingredients except for the carrots. Cook for 2.5-3 hours, or until meat is fork-tender, seasoning to taste if necessary.
3. Just before beef is done, add carrots and continue cooking until they are soft.
4. Serve whole oxtails with braising liquid as sauce, usually on top of rice.

(Optional) Red-braised eggs. If desired, strain the sauce, water it down (enough water to cover your eggs), and hard-boil some eggs. Once hard boiled, peel them, and simmer them in the sauce for about 5 hours.