OXTAIL, CHINESE STYLE BRAISED
There are a lot of oxtail recipes on the internet, and this is one of the best ways to prepare them.
Because oxtails are such a tough piece of meat, stewing or braising is usually required to tenderize them and bring out their taste.
Other civilizations’ oxtail stews are wetter than this one from China. The rich sauce coats the oxtails rather than being served in a stew-like consistency or pools of sauce, so I cook the liquid off at the end.
It’s important to me that the oxtails have a deep, rich flavor, so I cook them for several hours in soy sauce and other seasonings.
Demand for oxtails has caused its price to soar from its previous low point. Is everyone finally waking up to the fact that they’re delicious?
Oxtails are a rare treat here, but when we do, you will believe it’s worth the wait. I enjoy making them over the holidays and for family gatherings the most!
Check out our Chinese Oxtail Soup if you’d want to learn more about Chinese-style oxtail recipes!
- Three lb. of meaty oxtails (2 to 3-inch thick pieces)
- 1 tbsp. of oil
- 2 1/2 thick slices of fresh ginger
- 6 cloves of garlic
- 3-4 pcs. of star anise
- 6 cloves of garlic
- 3 pcs. of bay leaves
- ½ cup of Shaoxing wine
- 2 tbsp. of dark soy sauce
- 3 tbsp. of light soy sauce
- 1 tbsp. of rock sugar (you can substitute regular sugar)
- 1 1/2 cups water
- Pat the oxtails dry after cleaning. In a medium-sized skillet, heat the oil over medium-high heat and cook the meat until it’s golden brown on all sides.
- Set aside the oxtails on a dish. It’s time for you to add the spices to the pot: the star anise cloves and bay leaves. Allow the food to simmer for around two minutes.
- Cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt are all ready to be added at this point (careful with the salt, as the soy sauce is already quite salty).
- Bring the oxtails back to a boil and then remove them from heat. When the mixture reaches a boil, cover it and turn the heat down. Depending on how tender you want your oxtails, simmer for 2 to 3 hours. Keep an eye on things and add more water if necessary at this point.
- Cook another 30 minutes until the meat is fork-tender and most of the liquid has evaporated before removing the lid and serving. It’s important to keep an eye on the pot and add more water as needed to keep it from sticking. Serve!