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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Boil
Blanch oxtail in boiling water 3 minutes. Drain, rinse under cold water, pat dry thoroughly.
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.
Bloom
Add garlic, ginger, star anise, and dried chilli to the casserole. Stir 30 seconds until fragrant.
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.
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.
Plate
Serve braised oxtail and sauce over 400g steamed jasmine rice, ensuring each bowl gets generous sauce and meat.
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