Chinese Braised Oxtails

Name: Chinese Braised Oxtails
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4 servings
Ingredients: 3 lb oxtails, cut into 2-3 inch pieces (ask your butcher to do this); 1 tbsp neutral oil (vegetable or canola); 2 slice fresh ginger slices, 1/2-inch thick; 6 clove garlic cloves, lightly crushed; 4 piece whole star anise pods; 6 whole cloves; 3 bay leaves, preferably Turkish; 0.5 cup Shaoxing wine (or dry sherry as substitute); 2 tbsp dark soy sauce (for color and richness); 3 tbsp light soy sauce (for seasoning); 1 tbsp rock sugar or brown sugar; 1.5 cup water; salt

Traditional Chinese Red-Braised Oxtails

This is the kind of dish that transforms humble oxtails into something truly spectacular. The slow braise in Shaoxing wine and aromatic spices creates meat so tender it practically melts off the bone, while the rich, glossy sauce develops incredible depth and complexity.

ChineseAsianDinnerComfort FoodOne Pot

Prep15 min

Cook3 hrs 30 min

Total3 hrs 45 min

Servings4

Difficultymedium

Ingredients

3 lboxtails, cut into 2-3 inch pieces (ask your butcher to do this)
1 tbspneutral oil (vegetable or canola)
2 slicefresh ginger slices, 1/2-inch thick
6 clovegarlic cloves, lightly crushed
4 piecewhole star anise pods
6 whole cloves
3 bay leaves, preferably Turkish
½ cupShaoxing wine (or dry sherry as substitute)
2 tbspdark soy sauce (for color and richness)
3 tbsplight soy sauce (for seasoning)
1 tbsprock sugar or brown sugar
1½ cupwater
salt

Instructions

Rinse the oxtails under cold water and pat completely dry with paper towels—this is crucial for proper browning. Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering. Working in batches if necessary, sear the oxtails on all sides until deeply golden brown, about 8-10 minutes total. You want that beautiful caramelization for maximum flavor. Transfer to a plate and set aside.
In the same pot with all those wonderful browned bits, add the ginger slices, crushed garlic, star anise, cloves, and bay leaves. Stir constantly and cook until wonderfully fragrant—you'll smell the aromatics blooming, about 2 minutes. Don't let the garlic burn or it will turn bitter.
⏱ 2 min
Pour in the Shaoxing wine to deglaze, scraping up any browned bits from the bottom. Add the dark soy sauce, light soy sauce, rock sugar, water, and a generous pinch of salt. The liquid should have a beautiful mahogany color from the dark soy sauce. Stir until the sugar dissolves completely.
Nestle the browned oxtails back into the pot—they should be mostly submerged in the braising liquid. Bring to a vigorous boil, then immediately cover and reduce heat to low for a gentle simmer. Cook for 2-3 hours, checking halfway through. The meat should be fork-tender and starting to pull away from the bone. Add more water if the liquid level drops too low.
⏱ 3 hrs
Remove the lid and continue simmering uncovered for the final 30 minutes, stirring occasionally. The sauce will reduce and become glossy, coating the oxtails beautifully. The meat should be fall-apart tender now. If the sauce reduces too quickly, add a splash of water to prevent sticking. Taste and adjust seasoning with salt if needed.
⏱ 30 min