Slow cooker chu hou oxtail stew

I'm in love with chu hou sauce and I love oxtail. So what happens in winter? Sheer bliss. This is a slightly sweet and sour version. All cooked in slow cooker with staggered timing. I ended up eating the beef then saving the oxtail overnight, removing the oil and cooking for a further 3 hours for that dinner.

Ingredients 

1 oxtail chopped

500g chuck beef, cubed 

3 tbsp chu hou sauce

2 tbsp oyster sauce

1 tbsp light soya

1 tbsp Chinese rice wine

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp mustard

1 tbsp tomato paste

2 tbsp light sauce

2 tbsp dark soya sauce

1 tbsp HP sauce

1 tbsp Lea Perrins sauce

2 Oxo beef cubes 

8 cups water

2 potatoes, cubed

2 carrots, cubed

1 sweet potato, cubed

Method

1) Marinate the beef in the 1 tbsp light soya and wine for at least 3 hours.

2) Put the oxtail, water and sauces in a slow cooker. Cook for 3 hours. Skim oil and scum along the way.

3) Add the beef. Top up with water just enough to cover if necessary.

4) Cook for another 2 hours and add the vegs then cook for a further hour.