Red-Braised Oxtail
A classic Chinese stew, oxtail is braised until tender and infused with rich soy sauce flavors, making a hearty dish perfect with steamed rice.
Ingredients
13 items- Oxtail 2.2 lbs (1000g)
- Ginger 20g
- Scallions 2
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Rock sugar 2 tablespoons (30g)
- Light soy sauce 3 tablespoons
- Dark soy sauce 1 tablespoon
- Shaoxing wine (or dry sherry) 2 tablespoons
- Salt to taste
- Vegetable oil 2 tablespoons
- Water 6 cups (1500ml)
Nutrition
Steps （9 steps）
Soak the oxtail in cold water for 1 hour, changing water twice to remove blood. Drain.
Place oxtail in a pot with cold water, add some ginger and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, boil for 2 minutes. Rinse with warm water and drain.
Heat oil in a wok, add rock sugar, stir over low heat until melted and turns caramel brown. Be careful not to burn.
Immediately add ginger, scallions, star anise, cinnamon, and bay leaves; stir-fry for about 30 seconds until fragrant.
Add the blanched oxtail, stir-fry over medium heat until lightly browned, about 3 minutes.
Pour in cooking wine, light soy sauce, and dark soy sauce along the side, stir quickly for about 1 minute to coat the oxtail evenly.
Add enough hot water to cover the oxtail. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, until the meat is tender and easily pierced with a chopstick.
Remove the lid, increase heat to medium to reduce the sauce, stirring occasionally, until the sauce thickens and coats the back of a spoon. Season with salt.
Carefully transfer the oxtail to a deep plate, pour over the remaining sauce, and garnish with chopped scallions or cilantro.
Tips
Caramelize the sugar over low heat while stirring constantly; add aromatics immediately once it turns reddish-brown to prevent bitterness. Simmer on low heat and add enough water at once; if adding water later, use hot water.
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