Chinese Braised Oxtail

1.5-2kg oxtail pieces
1 large onion, cut into wedges
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 thumb-size piece ginger, bashed
4-5 garlic cloves, crushed
750ml red wine
500-700ml chicken stock

The Spices

3-4 star anise
1 small piece cassia bark
4-5 cloves
2 bay leaves
2 black cardamom pods
1 teaspoon coriander seeds
½ teaspoon white pepper

The Seasoning

2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1-2 tablespoons rock sugar

PREPARATION

COOKING

1. Heat a large heavy pot over medium high heat. Add the oxtail pieces and sear without extra oil, allowing the natural fat to render. Brown all sides until caramelised, then remove and set aside.
2. Lower the heat slightly. Add the whole spices to the rendered fat and toast gently until fragrant.
3. Add onion, carrot, celery, ginger and garlic. Cook over medium heat until the onions begin to brown and soften.
4. Stir in light soy, dark soy and rock sugar. Allow the sugar to melt and caramelise slightly around the vegetables.
5. Increase the heat and pour in the red wine. Deglaze thoroughly, scraping the base of the pot to lift all the caramelised flavour.
6. Add chicken stock and bring to a vigorous boil.
7. Return the oxtail to the pot. The liquid should mostly cover the meat. Bring back to a boil, then reduce to a gentle simmer.
8. Cover with a lid and braise for a minimum of 3 hours, ideally 4-6 hours, until the meat is extremely tender and almost falling off the bone. Stir gently occasionally to prevent sticking.
9. Once tender, carefully remove the oxtail pieces. If needed, reduce the sauce further until thick and glossy. Serve with sauce spooned generously over the top.

School of Wok Tips

• Render and brown the oxtail properly at the start for maximum depth of flavour.
• Toast whole spices gently to release aroma without burning.
• Deglaze thoroughly with wine to capture all caramelised flavour from the base.
• The longer the braise, the better the texture and intensity of the sauce.

FAQs

Why cook oxtail for so long?
Oxtail contains connective tissue that needs long, slow cooking to become tender and gelatinous.

Can I cook this in the oven?
Yes? Braise covered at 160°C for 4-5 hours for similar results.

What wine works best?
A full bodied red such as Shiraz works beautifully with the deep soy and spice flavours.