Chinese Braised Oxtail
The charm of braised oxtail lies in its unique texture and multi-layered flavor. The oxtail meat is incredibly tender, melting in the mouth, while the rich sauce imparts a deep flavor, bringing subtle sweet and spicy notes. This dish is typically enjoyed with steamed rice, combining the simplicity of the staple with the richness of the braised oxtail, creating a culinary feast of flavors.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 200 mins
Total Time: 220 mins
Ingredients
  • 3 (1360g) oxtail
    • For Braising:
  • 1 tbsp (13g) vegetable oil
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 4 fresh ginger slices
  • 2 star anise pods
  • 1 dried red chili (optional)
  • 4 bay leaves
  • 1 cinnamon stick
    • Sauce:
  • 1/2 cup (120g) red wine
  • 3 tbsp (50g) light soy sauce
  • 1 tbsp (16g) dark soy sauce
  • 1 tbsp (12g) sugar
  • Salt to taste
Instructions
  1. Heat the vegetable oil in a Dutch oven over medium-high heat. Put the oxtail pieces in the Dutch oven and sear them on all sides until they're nicely browned. Transfer the browned oxtail to a plate.
  2. Add the chopped onion to the Dutch oven and sauté until it becomes translucent. Add the garlic, ginger slices, star anise, dried red chili (if using), bay leaves and cinnamon stick. Sauté these aromatics for a minute or two until they become fragrant.
  3. Combine the sauce ingredients in a small bowl and mix well. Set aside.
  4. Return the oxtail pieces to the Dutch oven and add the sauce. Pour in hot water until the oxtail pieces are mostly covered. Stir everything together. Bring it to a boil, then reduce the heat and cover the pot. Let it simmer gently for 2.5 to 3 hours until the oxtail is tender and easily falls off the bone. Add more water if necessary.
Recipe Notes

Taste the broth and adjust the seasoning with more salt or soy sauce if necessary.