Chinese Braised Oxtails
Intro
Chinese Braised Oxtails is a deeply flavorful, slow-cooked dish where oxtails are seared for a rich, caramelized crust, then simmered in a fragrant soy-based sauce with ginger, garlic, and aromatic spices until the meat is meltingly tender. This recipe blends savory, sweet, and umami notes — a signature of Chinese home cooking — and pairs beautifully with steamed rice or noodles to soak up the luscious sauce. It’s the kind of dish that fills your home with a comforting aroma and makes you look forward to every bite.
Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: ~2 hours 35 minutes
Ingredients (Serves 4–5)
2 ½ lbs (1.1 kg) beef oxtails, cut into sections
2 tablespoons vegetable oil
4 cloves garlic, minced
1-inch piece fresh ginger, sliced
3 green onions, cut into 2-inch pieces (plus extra for garnish)
½ cup soy sauce (light soy)
¼ cup dark soy sauce (for deeper color and flavor)
¼ cup Shaoxing wine (or dry sherry)
2 tablespoons rock sugar (or brown sugar)
2 star anise
1 cinnamon stick
3 cups beef broth (or enough to cover meat)
1 medium carrot, cut into chunks (optional)
Salt and pepper, to taste
Instructions with Timing
Prepare & Sear Oxtails (15 minutes)
Pat oxtails dry with paper towels — this helps them brown better.
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear oxtails on all sides until deep golden brown (8–10 minutes). Do this in batches to avoid overcrowding.
Remove and set aside.
Sauté Aromatics (3 minutes)
In the same pot, add garlic, ginger, and green onions.
Sauté for 2–3 minutes until fragrant.
Deglaze & Build Sauce (5 minutes)
Return oxtails to the pot.
Add light soy sauce, dark soy sauce, Shaoxing wine, and sugar.
Stir to coat the oxtails and let them absorb the flavors for 2 minutes.
Simmer Until Tender (2 hours)
Add star anise, cinnamon stick, and enough beef broth to just cover the meat.
Bring to a boil, then reduce heat to low.
Cover and simmer gently for 2 hours, stirring occasionally.
In the last 30 minutes, add carrots if using.
Reduce Sauce & Serve (10 minutes)
Once oxtails are fork-tender, remove the lid.
Increase heat slightly and let sauce reduce for 5–10 minutes until glossy and slightly thickened.
Taste and adjust seasoning with salt or pepper if needed.
Tips for Success
For extra tenderness, braise for 2 ½ to 3 hours if you have the time.
You can make this a day ahead — the flavors deepen overnight, and the sauce can be skimmed of excess fat before reheating.
Serve with steamed jasmine rice, egg noodles, or even mashed potatoes for a fusion twist.
Serving Suggestion
Garnish with chopped green onions and serve piping hot alongside fresh greens or pickled vegetables for balance.