Chinese · Dinner
Chinese Braised Oxtail
Oxtail slow-braised in dark soy, Shaoxing wine, and five-spice until falling off the bone in a rich glossy sauce, a Chinese restaurant showstopper.
$$
15 minsPrep
150 minsCook
165 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
24gFat
52gCarbs
8gSugar
2gFiber
840mgSodium
110mgChol
Goes well with
Malbec (Mendoza)Malbec (Mendoza) — A medium-bodied red w...
local
Shaoxing Rice Wine (warmed)Shaoxing Rice Wine (warmed) — A crisp, d...
international
Instructions
1
Prep
Cut oxtail into 4cm sections. Lightly crush 4 garlic cloves. Slice 5 pieces fresh ginger (10g). Have 2 star anise, 2 dried chilli, and finely sliced spring onion ready. Measure dark soy, light soy, Shaoxing wine, five-spice, rock sugar, and water.
2
Boil
Blanch oxtail in boiling water 3 minutes. Drain, rinse under cold water, pat dry thoroughly.
3
Sear
Heat 1 tbsp oil in a wide casserole over medium-high heat. Brown oxtail on all sides 5–6 minutes until deeply coloured. Remove and set aside.
4
Bloom
Add garlic, ginger, star anise, and dried chilli to the casserole. Stir 30 seconds until fragrant.
5
Braise
Add both soy sauces, Shaoxing wine, five-spice, rock sugar, and 400ml water. Return oxtail, bring to boil, skim foam. Reduce heat to lowest, cover, braise 2–2.5 hours turning every 45 minutes, until meat falls off the bone.
6
Reduce
Remove lid, increase heat to medium. Reduce sauce 10–15 minutes, stirring occasionally, until thick, glossy, and coating the back of a spoon. Scatter spring onion.
7
Plate
Serve braised oxtail and sauce over 400g steamed jasmine rice, ensuring each bowl gets generous sauce and meat.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28 oz) oxtail
- 45ml (3 tbsp) dark soy sauce
- 2 tbsp light soy sauce
- 45ml (3 tbsp) Shaoxing rice wine
- 25g (0.9 oz) rock sugar
- 0.5 tsp five-spice powder
- 400ml (1 2/3 cup) water
- 4 garlic cloves
- 10g (0.4 oz) fresh ginger
- 2 whole star anise
- 2 whole dried chilli
- 1 tbsp neutral oil
- 2 scallions
- 400g (14 oz) steamed jasmine rice