In a pressure cooker - combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, chillie paste, salt and pepper. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.
Add ox tail to the simmering broth. Return to the boil and reduce to a slow simmer and pressure cook for 20 minutes.
After 20 mins, turn off fire and cool pressure cooker for 10 mins before adding carrots to the cooked oxtail. Simmer the broth for 10 minutes and serve with french baguette.
Same method except slow cook for 6 - 8 hours on low
Notes & Tips
Cook the ox tail one day ahead. Chill the cooked ox tail in the fridge. The next day, just before heating the ox tail, skim off the fat.