b'Gung Gungs Home-Style Oxtail Stew LAWRENCE C. C. CHUMakes 6 to 8 servingsGung Gung, my father-in-law, missed the richly flavored comfort food he grew up eating in China, so we would cook this special dish in his honor. If you enjoy homemade pot roast or stew, this will surely become your favorite, too. The oxtails become soft and succulent after being braised slowly, and the sauce is perfect over rice or noodles.cooking time: 2V to 3 hours3 quarts water3 pounds beef oxtails2 tablespoons Pompeian Extra Light Tasting Olive Oil3 to 4 large ginger knobs, crushed2 green onions, cut in half1 celery stalk, including leaves, cut into 1-inch piecesW medium white or yellow onion, cut into 1-inch pieces 3 whole star aniseFOR THE SAUCE:10 cups water1 cup ketchupW cup soy sauce1 to 3 tablespoons chili paste, to taste1 tablespoon Pompeian Extra Light Tasting Olive Oil 16 pearl onions, top and root ends lightly trimmed, light outer skin peeled16 peeled baby carrotsCornstarch paste as needed for thickening the sauce16 cherry tomatoesHeat 3 quarts of water to a boil in a large pot or wok. Add the oxtails, and parboil 15 minutes.Remove the oxtails, and drain. Discard the water. Heat 2 tablespoons oil in a Dutch oven. Add the ginger, green onion and celery. Stir-fry for 1 minute. Add the white or yellow onion and star anise; stir-fry until the onion becomes translucent.Add 6 of the 10 cups of water and the remaining sauce ingredients to the stir-fried vegetables; bring to a boil. Add the oxtails, and return to a boil. The liquid should cover the oxtails. If not,add a little water.27'