Chinese Braised Oxtail is one of those dishes that transforms tough cuts of meat into something extraordinary. With time, gentle heat, and the right balance of aromatics and seasonings, the oxtail becomes fall-off-the-bone tender, coated in a glossy, sticky sauce that clings to every bite. This is slow cooking at its best—patience rewarded with deep, complex flavors.
It’s the kind of dish you’d expect to find in a cozy family kitchen, simmering away on a Sunday afternoon, ready to be served with bowls of fluffy white rice or noodles. The aroma alone—rich beef, star anise, soy sauce, and ginger slowly melding together—is enough to make anyone hungry.
Ingredients (Serves 6)
3 pounds (about 1.3 kg) oxtails, cut into 2–3 inch segments (ask your butcher to trim and cut for you)
1 tablespoon neutral oil (such as canola or peanut oil)
2 thick slices fresh ginger
6 garlic cloves, smashed but not peeled
3–4 whole star anise pods
6 whole cloves
3 bay leaves
½ cup Shaoxing wine (a Chinese cooking wine that adds depth and fragrance)
2 tablespoons dark soy sauce (for rich color and depth of flavor)
3 tablespoons light soy sauce (for seasoning and saltiness)
1 tablespoon rock sugar (or substitute with brown sugar if unavailable)
1½ cups water (or enough to just cover the oxtails)
Salt, to taste
Optional garnish: chopped scallions, cilantro, or a sprinkle of toasted sesame seeds
Step-by-Step Cooking Instructions
1. Prepare the Oxtails
Before cooking, rinse the oxtails under cold water to remove any bone fragments.
For a cleaner taste, you can blanch them briefly: place the oxtails in a pot of cold water, bring to a boil, let it roll for 5 minutes, then drain and rinse. This removes impurities and excess blood, resulting in a clearer sauce.
2. Browning the Oxtails
Heat 1 tablespoon of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the oxtails in batches (avoid overcrowding) and sear them until deeply browned on all sides. This step is crucial—it develops a deep, caramelized base flavor. Remove and set aside.
3. Aromatics & Spices
In the same pot, lower the heat slightly.
Add the ginger slices and smashed garlic cloves. Sauté until fragrant, about 1–2 minutes.
Toss in the star anise, cloves, and bay leaves. Allow the spices to toast lightly in the oil to release their fragrance.
4. Deglazing & Building the Sauce
Return the browned oxtails to the pot.
Pour in the Shaoxing wine, scraping up any browned bits stuck to the bottom—those are pure flavor.
Add both the dark soy sauce and light soy sauce. Stir to coat the oxtails evenly.
Sprinkle in the rock sugar (or brown sugar). Let it melt slightly into the liquid.
5. Simmering
Pour in enough water to just cover the oxtails (about 1½ cups).
Bring the mixture to a boil, then immediately reduce to a low simmer.
Cover the pot and let it braise gently for 2½ to 3 hours, stirring occasionally. The meat should become tender, almost falling off the bone, and the sauce should reduce into a glossy, sticky coating.
6. Final Adjustments
Taste the sauce. Add a pinch of salt if needed (remember, soy sauce already adds saltiness).
If the sauce is too thin at the end, uncover and simmer for another 10–15 minutes to let it thicken naturally. If it’s too salty, add a splash of hot water and stir.
Serving Suggestions
Classic Pairing: Serve hot over a mound of steamed jasmine rice to soak up the rich sauce.
With Noodles: Ladle over hand-pulled noodles or egg noodles for a comforting bowl.
Vegetable Side Dishes: Steamed bok choy, Chinese broccoli (gai lan), or stir-fried snow peas balance the richness beautifully.
Make It a Feast: Pair with pickled vegetables or a light cucumber salad for contrast.
Cooking Tips & Notes
Patience is key – Braising is slow cooking. Don’t rush it. The longer it cooks, the more tender and flavorful the oxtail becomes.
Make ahead – This dish tastes even better the next day, after the flavors have had more time to mingle. Simply reheat gently before serving.
Fat management – Oxtail is rich in natural collagen and fat. If you prefer a lighter dish, let it cool, refrigerate, and skim off the solidified fat before reheating.
Rock sugar vs. brown sugar – Rock sugar gives a cleaner sweetness and more shine to the sauce, but brown sugar is a fine substitute.
Optional add-ins – Carrots, daikon radish, or shiitake mushrooms can be added during the last hour of cooking to bulk up the dish and add layers of flavor.
Why This Dish Works
The secret lies in the balance of flavors:
Soy sauce provides both savory depth and rich color.
Shaoxing wine adds fragrance and complexity.
Spices like star anise and cloves infuse warmth and subtle sweetness.
Rock sugar ties everything together, creating a glossy, sticky glaze that clings to the meat.
The result is a dish that feels both rustic and luxurious—perfect for family dinners, special occasions, or even meal prepping when you want something hearty to reheat through the week.
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