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Chinese braised ox-tail, with steamed rice and spring onion.

Serves 4


• 1 tablespoon oil

• 1 kg oxtail, cut into 2 to 3 inch thick pieces

• 2 half-inch thick slices of fresh ginger

• 6 cloves garlic

• 3-4 pieces of star anise

• 6 cloves

• 3 bay leaves

• 1 cup Chinese cooking wine (Shaoxing wine)

• 2 tablespoons dark soy sauce

• 3 tablespoons light soy sauce

• 1 tablespoon of rock sugar (you can substitute regular sugar)

• 3 cups of water


- Clean the oxtails and pat them dry. Heat oil in a large skillet or Dutch oven over medium high heat and brown them on all sides.


- Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.


- Now it’s time to add cooking wine, dark soy sauce, light soy sauce, rock sugar, water.


- Add the oxtail back to the pot, bring to a boil, and reduce heat to low. Simmer for 3-4 hours, until the meat is tender and most of the liquid has evaporated. As it’s simmering, stir occasionally and add additional water if necessary to avoid sticking.


- Serve with plenty of white rice, fresh cucumber and spring onion, you can shred the meat for fussier eaters.

oxtail image.jpg
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