Everything You Need to Know About Braising Oxtails (And Why Soy Sauce is Key)
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Unlock the Umami: Star Anise & Soy Braised Oxtails
Picture this: the rich, savory aroma of star anise and soy sauce wafting through your kitchen, promising a culinary adventure unlike any other. These Star Anise & Soy Braised Oxtails are a testament to the magic that happens when East meets West, transforming humble oxtails into a flavor explosion.
Beyond the Ordinary Braise
Forget the usual braising suspects – wine, herbs, and tomatoes. This recipe takes a detour, drawing inspiration from the vibrant flavors of Chinese cuisine to create a dish that’s both comforting and surprisingly sophisticated.
This Easy Braised Oxtail Recipe starts with oxtails ( a cut that might seem intimidating, but trust me, it’s easier to work with than you think!) You then build upon this foundation with fragrant star anise, warming cinnamon, and a generous splash of soy sauce to unlock a world of umami that will leave you craving more. The secret is in the slow braise, which transforms the oxtails into melt-in-your-mouth tenderness, infusing them with the intoxicating aromas of the sauce.
This Chinese Braised Oxtail Recipe is perfect for a cozy weeknight dinner or a special occasion that calls for something a little different. Serve over steamed rice or noodles, and don’t forget to drizzle plenty of the flavorful braising sauce over the top.
Comfort Food, Elevated
More than just a meal, these Best Braised Oxtails are an experience. A culinary hug that will impress family and friends alike! Prepare to be amazed by the depth of flavor and the unexpected simplicity of this unforgettable dish. This one will definitley be on repeat!
Everything You Need to Know About Braising Oxtails (And Why Soy Sauce is Key)
Course: DinnerCuisine: ChineseDifficulty: Intermediate2-3
servings25
minutes3
hoursTender oxtails slow-braised in a rich, savory sauce infused with star anise, soy sauce, and other classic Chinese aromatics.
Ingredients
2 pounds oxtails, trimmed of excess fat
2 tablespoons olive oil
4 slices ginger, roughly smashed
4 cloves garlic, roughly smashed
2 star anise
1 cinnamon stick
1/4 cup Shaoxing rice wine (or dry sherry)
1/4 cup light soy sauce
2 tablespoons dark soy sauce
1 tablespoon brown sugar
4 cups beef broth
Optional: 2 dried shiitake mushrooms, rehydrated (reserve liquid) and quartered
Optional: 1 cup daikon radish, peeled and cut into chunks
Optional: 2 scallions, chopped, for garnish
Directions
- Blanch the Oxtails: Place the oxtails in a large pot and cover with cold water. Bring to a boil, then simmer for 5 minutes. Drain the oxtails and rinse thoroughly under cold water. This helps to remove impurities.
- Sear the Oxtails: Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add oxtails and brown on all sides. Remove the oxtails from the pot and set aside.
- Sauté the Aromatics: Add ginger and garlic to the pot and cook until fragrant, about 1 minute. Add star anise and cinnamon stick and cook for another 30 seconds.
- Deglaze: Pour in the Shaoxing rice wine (or dry sherry) and scrape up any browned bits from the bottom of the pot.
- Braise the Oxtails: Return the oxtails to the pot. Add light soy sauce, dark soy sauce, brown sugar, and beef broth. If using dried shiitake mushrooms, add them now, along with the quartered mushrooms and the reserved soaking liquid (strain the liquid before adding it). The liquid should cover the oxtails; add more broth if needed.
- Simmer & Bake (Optional): Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the oxtails are very tender. Alternatively, after bringing to a boil, cover the pot and transfer to a preheated 325°F (160°C) oven and bake for 3-4 hours.
- Add Daikon (Optional): During the last 30 minutes of cooking, add the daikon radish chunks to the pot.
- Thicken the Sauce (If Needed): Remove the oxtails from the pot and set aside. If the braising liquid is too thin, bring it to a simmer and cook uncovered until it reduces to your desired consistency. Remove star anise and cinnamon stick before serving.
- Serve: Serve the braised oxtails over rice or noodles. Spoon the braising sauce generously over the oxtails and garnish with chopped scallions.
