Prep Time: 20 minutesCook Time: 2.5–3 hoursTotal Time: 3–3.5 hoursServings: 4–6Difficulty: ★★★☆☆ (Moderate)Category: Main Dish | Braised MeatCuisine: Chinese | Asian-Inspired Introduction If you

Equipment

• Dutch oven or heavy-bottomed pot with lid (or slow cooker) ezstandalone.cmd.push(function () { ezstandalone.showAds(118); });
• Wooden spoon or spatula
• Slotted spoon
• Optional: Skimmer to remove fat

Ingredients

For the Oxtails:

• 3 lbs oxtail , cut into segments (ask your butcher)
• 2 tbsp oil (neutral, like canola or peanut oil)
• Salt & pepper , to taste

For the Braising Liquid:

• 4 cloves garlic , smashed
• 1 large thumb of ginger (about 2 inches), sliced
• 2 green onions , chopped
• 2 star anise pods
• 1 small cinnamon stick
• 2 bay leaves
• 2 tbsp Shaoxing wine (or dry sherry)
• ¼ cup light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar or rock sugar
• 1½–2 cups beef broth or water (enough to nearly cover meat) ezstandalone.cmd.push(function () { ezstandalone.showAds(116); });

Optional Add-ins:

• 1–2 dried chilies (for a touch of heat)
• Daikon radish , peeled and cut into chunks (adds sweetness)
• Carrots , for balance and color
• Hard-boiled eggs , added in last 30 minutes for extra richness

Instructions

Prep the Oxtails

1. Pat oxtail pieces dry with paper towels.
2. Season lightly with salt and pepper .
3. Optional but recommended: Parboil the oxtails briefly to remove impurities. Bring a pot of water to a boil, add oxtails, boil 3–5 minutes, then rinse under cold water and pat dry. ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });
4. Parboiling helps achieve a cleaner, clearer braising sauce.

Brown the Oxtails

1. In a heavy-bottomed pot or Dutch oven, heat 2 tbsp oil over medium-high heat. ezstandalone.cmd.push(function () { ezstandalone.showAds(120); });
2. Add oxtails in batches, searing all sides until browned (about 3–4 minutes per side).
3. Remove and set aside.

Sauté Aromatics

1. In the same pot, reduce heat to medium.
2. Add garlic , ginger , and green onions . Sauté until fragrant, about 2 minutes.
3. Deglaze with Shaoxing wine , scraping the browned bits from the bottom.

Build the Braise

1. Return oxtails to the pot. Add:
2. Star anise , cinnamon , bay leaves
3. Light and dark soy sauce , oyster sauce , and brown sugar ezstandalone.cmd.push(function () { ezstandalone.showAds(123); });
4. Beef broth or water to nearly cover the oxtails
5. Stir gently to combine.

Simmer Low and Slow

1. Bring everything to a gentle boil , then reduce to low heat . ezstandalone.cmd.push(function () { ezstandalone.showAds(124); });
2. Cover and simmer for 2.5 to 3 hours , stirring occasionally and checking liquid levels.
3. In the final 30–45 minutes, remove the lid slightly ajar to let the sauce reduce and thicken.
4. Optional: Add daikon, carrots, or eggs in the last 30–40 minutes. ezstandalone.cmd.push(function () { ezstandalone.showAds(126); });
5. The longer it cooks, the more the meat softens and flavors deepen. Don’t rush it.

Serve

1. When the oxtails are fork-tender and the sauce is thick and glossy:
2. Remove from heat.
3. Let rest for 5–10 minutes.
4. Skim excess oil from the top, if needed.
5. Serve hot with:
6. Steamed jasmine rice or sticky rice
7. Chinese egg noodles
8. Stir-fried greens (like bok choy, gai lan, or choy sum)
9. Garnish with sliced green onions , chili oil , or fresh cilantro , if desired.

Nutrition

Calories: ~490 · Protein: ~32g · Fat: ~35g · Carbohydrates: ~8g · Sodium: ~800mg