If you’ve never tried Chinese-style braised oxtails, you’re in for a deeply satisfying, richly savory experience. This traditional dish features meaty oxtail pieces slowly braised in a soy-based sauce infused with ginger, garlic, star anise, cinnamon, and other aromatics until the meat is unbelievably tender and the sauce is luxuriously thick and sticky. Served over steamed jasmine rice, egg noodles, or stir-fried greens, it’s a soul-warming dish perfect for colder weather, special occasions, or any time you crave something hearty, flavorful, and comforting.
Ingredients
- 3 lbs oxtail, cut into segments
- 2 tbsp oil (neutral, like canola or peanut oil)
- Salt & pepper, to taste
- 4 cloves garlic, smashed
- 1 large thumb of ginger (about 2 inches), sliced
- 2 green onions, chopped
- 2 star anise pods
- 1 small cinnamon stick
- 2 bay leaves
- 2 tbsp Shaoxing wine (or dry sherry)
- ¼ cup light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar or rock sugar
- 1½–2 cups beef broth or water (enough to nearly cover meat)
- Optional: 1–2 dried chilies (for a touch of heat)
- Optional: Daikon radish, peeled and cut into chunks
- Optional: Carrots
- Optional: Hard-boiled eggs
Instructions
- Pat oxtail pieces dry with paper towels. Season lightly with salt and pepper. Optional: Parboil the oxtails briefly to remove impurities by boiling in water for 3–5 minutes, then rinse under cold water and pat dry.
- In a heavy-bottomed pot or Dutch oven, heat 2 tbsp oil over medium-high heat. Add oxtails in batches, searing all sides until browned (about 3–4 minutes per side). Remove and set aside.
- In the same pot, reduce heat to medium. Add garlic, ginger, and green onions. Sauté until fragrant, about 2 minutes. Deglaze with Shaoxing wine, scraping the browned bits from the bottom.
- Return oxtails to the pot. Add star anise, cinnamon, bay leaves, light and dark soy sauce, oyster sauce, and brown sugar. Add beef broth or water to nearly cover the oxtails. Stir gently to combine.
- Bring everything to a gentle boil, then reduce to low heat. Cover and simmer for 2.5 to 3 hours, stirring occasionally and checking liquid levels. In the final 30–45 minutes, remove the lid slightly ajar to let the sauce reduce and thicken. Optional: Add daikon, carrots, or eggs in the last 30–40 minutes.
- When the oxtails are fork-tender and the sauce is thick and glossy, remove from heat. Let rest for 5–10 minutes. Skim excess oil from the top, if needed. Serve hot with steamed jasmine rice, Chinese egg noodles, or stir-fried greens. Garnish with sliced green onions, chili oil, or fresh cilantro, if desired.
Notes
Storage & Reheating: Refrigerate leftovers in an airtight container for up to 4 days. Freeze cooled braised oxtails (sauce and all) for up to 2 months. Reheat gently on the stovetop or in the microwave. The flavors often deepen after a day or two. Nutrition (Per Serving – Approximate): Calories ~490, Protein ~32g, Fat ~35g, Carbs ~8g, Sodium ~800mg.
