braised oxtails

Authentic Chinese braised oxtails in soy sauce and spices cooked until they're tender and extremely flavorful, this oxtail recipe is as good or much better than any oxtail stew you've ever tried!

Chinese Braised Oxtails

lbs oxtails ((1.3 kg, cut into 2 to 3 inch thick pieces))

ginger

garlic

star anise

cloves

bay leaves

Shaoxing wine

soy sauce

sugar ((you can substitute regular sugar))

water

Salt ((to taste))

Clean the oxtails and pat them dry. Heat oil in a large skillet 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, and salt (careful with the salt, as the soy sauce is already quite salty).

Add the oxtails back to the pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 1-1/2 hours.

Uncover, and continue simmering for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. Serve!

These savory braised oxtails are Chinese home cooking at its best.

Braised Oxtails

sugar ((or regular granulated sugar))

Clean the oxtails and pat them dry.

Heat oil in a large skillet and brown them on all sides. Then add ginger and garlic, and cook for about 2 minutes.

Now it’s time to add cooking wine, dark soy sauce, light soy sauce, the anise, cloves, bay leaves, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).

Bring to a boil and reduce heat to low. Simmer for 1-1/2 – 2 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.

This Rabo de Toro is my take on the famous Andalusian oxtail stew. It&#x27;s so hearty and comforting.

Rabo de Toro (Gourmet Spanish Oxtail Stew)

rabo de toro (oxtail or bull tail)

salt

pepper

Tbsp flour, to dust the oxtail

olive oil

onion,

leek, sliced

red bell pepper, diced

green bell pepper, diced

carrots,

7-8 garlic cloves, finely chopped

tomatoes,

tsp sweet Spanish paprika

thyme

dry red wine

sherry

parsley, chopped for garnish

Pre heat the oven to 350°F. Season the...

Pre heat the oven to 350°F. Season the oxtails generously with salt and pepper, then lightly dust the meat with flour, shaking off the excess.

Heat olive oil in a large dutch oven...

Heat olive oil in a large dutch oven over medium high heat. Sear oxtails in the hot oil until nicely browned all over and then plate them out.

In the same pot, sauté the onion, leek,...

In the same pot, sauté the onion, leek, bell peppers and carrots using the leftover oil until the vegetables are softened and lightly caramelized, about 7-8 minutes. Add in garlic and sauté for a minute.

Add in diced tomatoes and mix well. Season...

Add in diced tomatoes and mix well. Season with salt and pepper. Add in Spanish sweet paprika and thyme and cook for 5-6 minutes, until tomatoes start to soften.

Add in red wine and sherry along with...

Add in red wine and sherry along with bay leaves and mix well. Place the seared rabo de toro back into the sauce, making sure they get almost submerged in the liquid. Add a splash of water if needed. Bring it to simmer.

Cover the dutch oven with a lid and...

Cover the dutch oven with a lid and bake in preheated oven for 3.5 hours. It's done when the meat is falling away from the bone. It may need 4 hours or longer if the meat is very tough. (You can also cook this on stove top for the same amount of time on medium-low heat).

Once the meat is tender, remove oxtails and...

Once the meat is tender, remove oxtails and bay leaves from the sauce and purée the sauce in a blender. (If you have an immersion blender, it's great here). This step creates a smooth, thick and velvety sauce. Taste and season for salt and pepper.

Heat this blended sauce along with oxtails back...

Heat this blended sauce along with oxtails back in the sauce to warm everything up again, then and serve immediately garnished with chopped parsley with fried potatoes/French fries for an authentic Spanish gourmet meal. Warm crusty bread is great too.

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Chinese Braised Oxtails

Braised Oxtails

Rabo de Toro (Gourmet Spanish Oxtai...

Top 3 braised oxtails recipes from across the web

The most viewed braised oxtails recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Braised Oxtails

Braised Oxtails

Rabo de Toro (Gourmet Spanish Oxtai...

The most viewed braised oxtails recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine