[Chinese Recipes] Braised Oxtails

These Chinese Braised Oxtails were one of the very first recipes we ever posted on the site. At the time, however, our photo-taking skills weren’t so great. On the one hand, I felt like this post was sort of lost in the archives, and I wanted to bring it back. On the other hand…I just felt like making this dish. It’s that good!

If you like oxtails, you’ll love this preparation. They’re braised with soy sauce and spices until they’re tender and extremely flavorful. I like to make them for holidays and family gatherings especially!

Ingredients
3 lbs oxtails, cut into 2 to 3 inch thick pieces
1 tablespoon oil
2 half-inch thick slices of fresh ginger
6 cloves garlic
3-4 pieces of star anise
6 cloves
3 bay leaves
½ cup Chinese cooking wine (Shaoxing wine)
2 tablespoons dark soy sauce
3 tablespoons light soy sauce
1 tablespoon of rock sugar (you can substitute regular sugar)
1 1/2 cups of water
Salt, to taste

Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.

Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.

Now it’s time to add cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).

Add the oxtails back to the pot, bring to a boil, and reduce heat to low. Simmer for 1-1/2 – 2 hours, until the meat is tender and most of the liquid has evaporated. As it’s simmering, stir occasionally and add additional water if necessary to avoid sticking.

Serve!

Chinese Braised Oxtails

Ingredients

3 lbs oxtails, cut into 2 to 3 inch thick pieces
1 tablespoon oil
2 half-inch thick slices of fresh ginger
6 cloves garlic
3-4 pieces of star anise
6 cloves
3 bay leaves
½ cup Chinese cooking wine (Shaoxing wine)
2 tablespoons dark soy sauce
3 tablespoons light soy sauce
1 tablespoon of rock sugar (you can substitute regular sugar)
1 1/2 cups of water
Salt, to taste

Instruction

Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.

Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.

Now it’s time to add cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).

Add the oxtails back to the pot, bring to a boil, and reduce heat to low. Simmer for 1-1/2 – 2 hours, until the meat is tender and most of the liquid has evaporated. As it's simmering, stir occasionally and add additional water if necessary to avoid sticking. Serve!

This recipe and image sources are referred in website: Thewoksoflife.com. Thanks so much!