is a classic Chinese dish where oxtail is slowly braised until tender in a deeply flavorful soy-based sauce. Aromatics like ginger, garlic, star anise, and Shaoxing wine create a rich, comforting flavor perfect for family dinners or special occasions.

The slow cooking allows the gelatin-rich oxtail to melt into the sauce, creating a luxuriously thick and savory broth.

📝 Recipe Information

⏱ Prep Time: 20 minutes

🔥 Cook Time: 2–3 hours

🍽 Servings: 4–6

🥡 Cuisine: Chinese

🧂 Ingredients

For the Oxtail:

Oxtail — 1 kg (cut into segments)

Water — enough to cover

Salt — 1 tsp


Aromatics & Flavorings:

Ginger — 3 slices

Garlic — 4 cloves (smashed)

Star anise — 2

Chinese cinnamon stick — 1

Bay leaves — 2

Green onions — 2 stalks (cut into sections)

Dried chili (optional) — 1–2


Sauce:

Light soy sauce — 3 tbsp

Dark soy sauce — 1 tbsp

Shaoxing rice wine — 2 tbsp

Sugar — 2 tsp (rock sugar preferred)

Beef or water stock — 2 cups


Optional Vegetables:

Carrots — 2 (cut into chunks)

Daikon radish — 1 (cut into chunks)

Potato — 1 large (cut into chunks)

🥩 Step-by-Step Instructions

Step 1: Blanch the Oxtail

Bring a pot of water to boil.

Add oxtail segments and blanch for 5–7 minutes to remove impurities.

Drain and rinse under cold water.

👉 Blanching ensures a clean, flavorful broth.

Step 2: Prepare the Braising Base

In a heavy pot or Dutch oven, heat 1 tbsp oil.

Add ginger, garlic, star anise, cinnamon, and bay leaves. Stir-fry briefly until aromatic.

Add blanched oxtail and stir to coat in aromatics.

Step 3: Add Sauce & Liquid

Pour in light and dark soy sauces, Shaoxing wine, and sugar.

Add enough stock or water to cover the oxtail halfway.

Bring to a boil, then reduce to low heat.

Step 4: Braise the Oxtail

Cover and simmer gently for 2–3 hours until oxtail is tender and falls off the bone.

Add carrots, daikon, or potatoes during the last 30–40 minutes of cooking.

Adjust seasoning with salt or extra soy sauce if needed.

Step 5: Finish & Serve

Remove oxtail and vegetables from the pot.

Reduce the braising liquid slightly over high heat to thicken if desired.

Serve hot with steamed rice or noodles, spooning sauce over the top.

🍚 Serving Suggestions

Pair with steamed rice to soak up the rich sauce.

Garnish with chopped green onions or cilantro for freshness.

Serve alongside stir-fried greens to balance richness.

🌿 Pro Tips for Perfect Braised Oxtail

Slow, low simmer ensures the meat becomes tender and gelatinous.

Use a combination of light and dark soy sauces for balanced color and flavor.

Optional: add a few dried chilies for subtle heat.

Let the dish rest for a few hours; flavors improve after resting.

🧡 Why You’ll Love This Dish

Luxuriously rich and savory sauce

Gelatinous, tender meat that melts in your mouth

Comforting and hearty — perfect for family meals

Can be made ahead; tastes even better the next day

✨ Braised Oxtail is a hearty, comforting Chinese dish where tender oxtail meets rich, aromatic sauce. Slow braising creates a dish that is perfect for family dinners or special occasions, delivering deep flavors in every bite.