When braised low and slow for hours, oxtail meat is very tender and delicious. Prep work is minimal and takes very little effort!
Braised Oxtail
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Loading...When braised low and slow for hours, oxtail meat is very tender and delicious. Prep work is minimal and takes very little effort!
Ingredients
- 4.5-5 lbs. oxtail
- 1 tbsp. Shaoxing wine
- 1 tsp oil
- Boiling water to cover oxtail
- 1/2-1 cup dark soy sauce
- 3 slices ginger + 5 slices ginger
- 8 garlic cloves
- ½ teaspoon peppercorns
- 2 orange peels
- 2 tbsp. rock sugar or to taste
- 3 star anise
- 1 spice bag
- 1 cinnamon stick
- 2 green onions
- 5-8 carrots chopped
- 3-5 celery chopped
- Salt and sugar to taste
Instructions
Prep oxtail by trimming off fat pieces.
Cleanse the oxtail:
Pour enough water into a pot to cover your oxtail. Add three slices of ginger to the water.
Bring water to a boil. Add Shaoxing wine.
Drop oxtail into the water, working in batches if necessary. Boil oxtail for about 1-2 minutes and remove.
Sear the oxtail:
In a non-stick pan over high heat add a teaspoon of oil. Add 3 pieces of ginger and sear oxtail on both sides with 3 pieces of ginger and transfer to a dutch oven or large pot for braising.
Braise the oxtail:
Pour enough boiling water into the pot to cover oxtail. Pour dark soy sauce into the pot. Drop in remaining ginger, garlic cloves, peppercorns, orange peels, rock sugar, star anise, spice bag and cinnamon stick.
Bring to a boil and simmer. After 3 hours skim the surface to remove fat. Drop in chopped carrots and celery (see notes first). Taste and adjust sugar and salt. Simmer for 1 more hour until carrots and beef are fork tender.
Remove oxtail, allow to cool, cut off any fat pieces and refrigerate or freeze. Strain the beef stock (discard ingredients) and refrigerate.
The next day scrape the fat off the surface of the broth. Use the stock to make soup, simmer ground meat and enjoy with some oxtail!
Notes
Oxtail is very fatty. If fat is a concern, skip adding chopped carrots and celery to the pot. Allow oxtail to fully simmer 4 hours (or to desired tenderness), remove the oxtail and refrigerate the broth. Cut any fat pieces off the oxtail before refrigerating them. The next day scrape away solidified fat on top of the soup. Bring the broth back to a simmer and drop in carrots and celery. If the oxtail is not tender enough, add oxtail back in and simmer further.
