Chinese Braised Oxtail

Equipment

• Heavy-bottomed Dutch oven, clay pot, or deep cast-iron wok
• Fine-mesh skimmer or spider strainer
• Tongs
• Chef’s knife and heavy cutting board

Ingredients

Primary Meat

• 3.5 lbs (1.6 kg) Oxtail, cut into 1.5 to 2-inch cross-section pieces

Blanching Aromatics

• 4 slices Fresh ginger
• 2 stalks Green onions (scallions), lightly crushed
• 2 tbsp Shaoxing rice wine

The Aromatic Base

• 3 tbsp Cooking oil (peanut, vegetable, or canola oil)
• 1.5 oz (45g) Yellow rock sugar (or granulated white sugar)
• 2-inch piece Fresh ginger, sliced thickly and smashed
• 8 cloves Fresh garlic, peeled and lightly crushed
• 4 stalks Green onions, cut into 2-inch segments
• 2 pieces Whole star anise
• 1 stick Chinese cinnamon (Cassia bark)
• 2 pieces Dried bay leaves
• 1 piece Black cardamom pod (Tsaoko / 草果), lightly cracked
• 1 tsp Sichuan peppercorns (optional, for subtle tingling warmth)
• 3 to 4 Whole dried red chilies (optional)

Liquids & Seasonings

• 1/4 cup Shaoxing rice wine
• 3 tbsp Light soy sauce (for umami and saltiness)
• 2 tbsp Dark soy sauce (for deep mahogany color)
• 2 tbsp Oyster sauce
• 1 tbsp Sweet bean sauce (Tianmianjiang) or Chu Hou paste (optional, for extra body)
• 4 cups Unsalted beef stock or hot water (enough to cover the oxtail pieces)

Companion Vegetables

• 2 large Carrots, peeled and cut into thick rolling chunks (Chun-style)
• 1 large Daikon radish, peeled and cut into thick 1-inch rounds or chunks

Finishing Touches

• 1 tsp Pure toasted sesame oil
• 2 stalks Green scallions, thinly sliced for garnish
• Fresh cilantro leaves for garnish

Instructions

Step 1: Soaking & Cleaning the Oxtail

1. Place the cut oxtail pieces into a large bowl filled with cold water.
2. Let them soak for 30 minutes to draw out residual blood trapped near the bone.
3. Drain and rinse thoroughly under cold running water. Pat dry with paper towels.

Step 2: Blanching (Scum Removal)

1. Transfer the oxtail pieces into a cold pot or Dutch oven. Cover completely with cool fresh water (about 1 inch above the meat).
2. Add the blanching aromatics: ginger slices, 2 crushed green onion stalks, and 2 tablespoons of Shaoxing wine.
3. Bring to a boil over high heat . As the water boils, thick foam and impurities will rise to the surface.
4. Boil vigorously for 5 to 7 minutes , skimming foam off the surface.
5. Using tongs, remove the oxtail pieces from the pot and rinse them in warm water to clear off any clinging debris. Discard the blanching liquid.

Step 3: Caramelizing Sugar & Searing Meat

1. Wipe the pot clean and set it over medium-low heat . Add 3 tablespoons of cooking oil and crushed rock sugar.
2. Stir continuously over low heat until the sugar melts into an amber liquid and begins forming tiny, fragrant bubbles. (Caution: Watch carefully so the sugar caramelizes without burning).
3. Carefully add the blanched oxtail to the oil-sugar mixture. Increase heat to medium and toss the meat continuously for 5 minutes until well-coated and browned on all sides.

Step 4: Blooming Aromatics & Deglazing

1. Push the oxtail pieces slightly to the outer edges of the pot to clear a space in the center.
2. Add the smashed ginger, garlic, green onions, star anise, cinnamon stick, bay leaves, black cardamom, Sichuan peppercorns, and dried chilies.
3. Stir-fry the aromatics in the center for 2 minutes until intensely fragrant.
4. Pour 1/4 cup of Shaoxing rice wine around the hot rim of the pot to deglaze, scraping up any delicious browned bits from the bottom.

Step 5: Long Braising Phase

1. Add light soy sauce, dark soy sauce, oyster sauce, and sweet bean sauce (or Chu Hou paste). Stir well to distribute the sauces across the meat.
2. Pour in 4 cups of hot beef stock (or hot water) until the oxtail pieces are roughly 80–90% submerged.
3. Bring the mixture to a rolling boil over high heat .
4. Cover with a tight-fitting lid, lower the heat to low/simmer , and let it gently braise for 2 hours . Maintain a soft, gentle bubble throughout. Check once or twice to ensure liquid levels remain adequate.

Step 6: Adding Vegetables & Tenderizing

1. At the 2-hour mark , carefully uncover the pot. The meat should be noticeably soft and tender.
2. Add the carrot and daikon radish chunks, gently tucking them down into the braising liquid.
3. Replace the lid and continue simmering on low heat for another 30 to 40 minutes , or until the vegetables are fork-tender and the meat falls easily off the bone.

Step 7: Sauce Reduction & Finishing

1. Uncover the pot and remove the large spices (cinnamon stick, star anise, bay leaves) if desired.
2. Turn the heat up to medium-high to reduce the braising liquid. Gently stir and spoon the bubbling sauce over the top of the oxtail.
3. Cook uncovered for 10 to 15 minutes until the liquid reduces into a rich, velvety, glossy sauce that clings effortlessly to the meat.
4. Drizzle with 1 teaspoon of toasted sesame oil right before turning off the stove.

Step 8: Plating & Serving

1. Transfer the braised oxtail and tender vegetables into a warm serving bowl or traditional clay pot.
2. Ladle the glistening mahogany gravy over top.
3. Garnish generously with freshly sliced green onions and fresh cilantro leaves. Serve steaming hot alongside freshly steamed jasmine rice or handmade wheat noodles.

Nutrition

Calories: 580 kcal 29% · Protein: dense dish rich in naturally occurring collagen, healthy · Fat: 36 g 46% · Carbohydrates: 18 g 7% — Dietary · Saturated Fat: 15 g 75% — Trans · Fiber: 3 g 11% — · Sugar: 11 g — · Sodium: 920 mg 40%