Chinese Braised Oxtail by: Judy 99 Comments Jump to Recipe Posted:10/14/2021Updated:10/14/2021 This Chinese Braised Oxtail recipe was one of the very first recipes we posted on the site.At the time, however, our photo-taking skills weren’t so great.On the one hand, I felt like this post was sort of lost in the archives, and I wanted to bring it back.

On the other hand…I just felt like making this dish.It’s that good! Note: This recipe was originally posted in March of 2015.We have since updated it with clearer images, recipe notes, metric measurements, and clearer instructions.

Enjoy! A Chinese Braised Oxtail If you like oxtails (and there are quite a few oxtail stew and oxtail recipes on the internet),  you’ll love this preparation.Oxtails are a pretty tough cut of meat, and so they generally need to be stewed or braised to cook them through and draw out their flavor.This Chinese version is drier than oxtail stews in other cultures.

I actually cook off the liquid at the end so the rich sauce coats the oxtails themselves rather than serving them in a stew-like consistency or pools of sauce.I braise the oxtails with soy sauce and spices until they’re extremely flavorful (and deliciously sticky with rice!).While oxtails were once an inexpensive cut of meat, their price has skyrocketed due to greater demand.

It seems that everyone’s now wise to how delicious they are! While we don’t make oxtails often, they’re

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