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Chinese Braised Oxtail

Prep: 10 mins

Cook: 3 hours

A rich celebratory dish of melt-in-the-mouth oxtails simmered in a aromatic red wine sauce

  • 1.3kg meaty oxtails (cut into 2 to 3 inch thick pieces)

  • 2 stalks celery

  • 1 large carrot

  • 1 large onion

  • 2 half-inch thick slices of fresh ginger

  • 6 cloves garlic

  • 3-4 pieces star anise

  • 6 cloves

  • 3 bay leaves

  • 2 tsp white peppercorns, whole

  • ½ cup red wine

  • 2 tablespoons dark soy sauce

  • 3 tablespoons light soy sauce

  • 1 tablespoon rock sugar (you can substitute regular sugar)

  • 450ml stock, any kind

  • 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 red 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 2 to 3 hours, depending on how tender you like your oxtails. Check halfway through and add more water if needed.

  • 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!

How To Make Chinese Braised Oxtail with Red Wine

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  • 1.3kg meaty oxtails (cut into 2 to 3 inch thick pieces)

  • 2 stalks celery

  • 1 large carrot

  • 1 large onion

  • 2 half-inch thick slices of fresh ginger

  • 6 cloves garlic

  • 3-4 pieces star anise

  • 6 cloves

  • 3 bay leaves

  • 2 tsp white peppercorns, whole

  • ½ cup red wine

  • 2 tablespoons dark soy sauce

  • 3 tablespoons light soy sauce

  • 1 tablespoon rock sugar (you can substitute regular sugar)

  • 450ml stock, any kind

  • 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 red 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 2 to 3 hours, depending on how tender you like your oxtails. Check halfway through and add more water if needed.

  • 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!

How To Make Chinese Braised Oxtail with Red Wine

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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