Chinese Braised Oxtails
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
6
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Calories
631 kcal
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Cuisine
Chinese
Chinese Braised Oxtails
Description
The dish starts with browning meaty oxtail chunks in hot oil to develop a rich crust. Aromatic ingredients—sliced fresh ginger, whole garlic cloves, star anise, cloves, and bay leaves—are then cooked briefly to release fragrance. A combination of Shaoxing wine, dark and light soy sauce, rock sugar, and water creates the braising liquid that surrounds the oxtails.
The oxtails are returned to the pot, brought to a boil, then simmered covered on low heat for two to three hours until meat becomes tender and the sauce reduces. This slow cooking breaks down connective tissue, rendering the meat succulent and allowing it to absorb the savory, slightly sweet, and spiced braising sauce.
This dish can be served hot as a main with steamed rice or noodles to soak up the richly flavored sauce. It offers a comforting, hearty meal showcasing traditional Chinese braise techniques.
Ingredients
- 3 pounds Oxtail cut into 2 to 3 inch thick pieces, meaty
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 ginger fresh, half-inch thick slices
- 6 cloves garlic
- 3-4 pieces star anise
- 6 cloves
- 3 bay leaf
- ½ cup Shaoxing wine
- 2 tablespoons dark soy sauce
- 3 tablespoons soy sauce light
- 1 tablespoon rock sugar (you can substitute regular sugar)
- 1 1/2 cups water
- salt (to taste)
Instructions
- Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.
- Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.
- Now it’s time to add cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).
- Add the oxtails back to the pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 2 to 3 hours, depending on how tender you like your oxtails. Check halfway through and add more water if needed.
- Uncover, and continue simmering for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 5g | 2% |
| Protein | 72g | 144% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 249mg | 83% |
| Sodium | 983mg | 41% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 9.6mg | 53% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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