Braised Oxtails
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
8
-
Calories
474 kcal
-
Cuisine
Chinese
Braised Oxtails
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These savory braised oxtails are Chinese home cooking at its best.
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Ingredients
- 3 pounds oxtails (about 1.35kg, cut into 2 to 3 inch thick pieces)
- 1 tablespoon oil
- 2 half-inch thick slices fresh ginger
- 6 cloves garlic
- ½ cup Shaoxing wine
- 2 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- 3-4 star anise
- 6 cloves
- 3 bay leaves
- 1 tablespoon rock sugar (or regular granulated sugar)
- 1 1/2 cups water
- salt (to taste)
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Instructions
- Clean the oxtails and pat them dry.
- Heat oil in a large skillet and brown them on all sides. Then add ginger and garlic, and cook for about 2 minutes.
- Now it’s time to add cooking wine, dark soy sauce, light soy sauce, the anise, cloves, bay leaves, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).
- Bring to a boil and reduce heat to low. Simmer for 1-1/2 – 2 hours, until the meat is tender and most of the liquid has evaporated. As it's simmering, stir occasionally and add additional water if necessary to avoid sticking. Serve.
Nutrition Information
Show Details
Calories
474kcal
(24%)
Carbohydrates
4g
(1%)
Protein
54g
(108%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Cholesterol
187mg
(62%)
Sodium
962mg
(40%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin C
0.7mg
(1%)
Calcium
43mg
(4%)
Iron
7.2mg
(40%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 4g | 1% |
| Protein | 54g | 108% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 187mg | 62% |
| Sodium | 962mg | 40% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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