Chinese Braised Oxtail with Carrots

Today I’m gonna share a very delicious recipe: Chinese Braised Oxtail with Carrots.

Oxtail is the tail of a cow that you may never have cooked before, but it tastes so good, even better than short ribs if oxtail is slowly stewed or braised.

I didn’t grow up with oxtail at all. When I first had it, however, I just fell in love with it. It was very tasty and flavorful. The meat was so soft that just fell off the bone and melted in my mouth. It was really a great pleasure in life.

A photo of Chinese Braised Oxtail with Carrots

So if you’ve never cooked oxtail before, you should give this Chinese oxtail recipe a try. I made this braised oxtail for dinner last night and it was a big hit. Red chili peppers, sugar, garlic, scallion, soy sauce, and cooking wine was braised with fried oxtail and fresh carrots. It’s simple and the flavor is wonderful. If it’s a little bit spicy for your taste, just decrease the amount of red chili peppers you use. You can also use tomatoes instead of carrots or add more vegetables for different flavors. Let me know if you try this recipe and what you think. 🙂

A photo of Chinese Braised Oxtail with Carrots

A photo of Chinese Braised Oxtail with Carrots

A photo of Chinese Braised Oxtail with Carrots

A photo of Chinese Braised Oxtail with Carrots

A photo of Chinese Braised Oxtail with Carrots

Chinese Braised Oxtail with Carrots

  • Prep time: 15 mins
  • Cook Time: 2 1/2 hours
  • Total Time: 2 hours 45 mins
  • Serving Size: 4

Ingredients

  • 1 oxtail
  • 2 fresh carrots, cut into chunks
  • 2 scallions, sliced
  • 2 cloves of garlic, chopped
  • 2 star anise
  • 2 dried chili peppers, optional
  • Chopped fresh cilantro, for garnish
  • 3 tablespoons of sugar
  • 1 tablespoon oil
  • 1/3 cup of soy sauce
  • 1/3 cup of cooking wine (Shaoxing wine)
  • 1 cup of water

Step by step

  1. Rinse oxtail several times with cold running water, and pat them dry. Heat oil in a pan over medium high heat, and add oxtail. Fry oxtail until they are golden brown, about 5-8 minutes.
  2. Add scallion slices, garlic, star anise, red chili peppers into the pan. Turn the heat on high and cook 5 mins. It begins smell delicious.
  3. Then add sugar, soy sauce, cooking wine and water, and bring it to a boil for 5 minutes.
  4. Reduce heat, cover and simmer for 2 hours. The oxtail are getting tender. Add carrot chunks and cook 20 minutes. Stir occasionally and add more water as needed.
  5. Scatter the chopped cilantro over the oxtail and serve.

Enjoy!

See all Chinese MAIN DISH recipes

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34 Comments

  1. September 18, 2015 / 8:24 am

    How could Neckbones not love oxtails? This one is going to the top of the “to do” list.

  2. September 18, 2015 / 2:50 pm

    You must be my chinese twin!! I have just cooked oxtail.. And I’m about to upload the recipe soon too! Ha! I need to try this one, but I don’t have rice wine.. Something to add to my list!

    • September 18, 2015 / 5:26 pm

      Haha you should try this out, and you can use red wine as a substitute for Chinese cooking wine. 🙂

      • September 18, 2015 / 5:50 pm

        Red wine is not the same as rice wine.. I use it a lot for non Chinese food. If you see my blog, it is fusion food! I have empanadas/patties with chinese chives, and one with beansprouts! I use Indian spices, and Arab spices.. Look for pepita seasonings #1 and #2.

        • September 18, 2015 / 5:55 pm

          But rice wine is also not the same as Chinese cooking wine, or Shaoxing wine in Chinese, which is really widely used in Chinese cooking.

          • September 18, 2015 / 6:36 pm

            Yeah, I know… That doesn’t taste like red wine or sherry either! Some have added salt.. What about lychee and pandan wine? Would you use those for dessert or just to drink?

          • September 18, 2015 / 8:01 pm

            Hmmm.. I like lychee martini but I don’t use lychee or pandan wine for dessert. Haha. What about you? Do you use them?

          • September 18, 2015 / 8:28 pm

            Nah.. Saw them in my old chinese store that I used to go to.. Wondered what to do with them!

  3. September 19, 2015 / 12:04 am

    Looks delicious 🙂

  4. September 19, 2015 / 10:26 pm

    The cilantro, mmm. I’ve had oxtail Jamaican style, but not Chinese. And it is the wrong time of day for me to become so hungry.

      • September 20, 2015 / 9:28 pm

        fresh from my garden—tomatoes, chives, arugula, mizuna; mixed with sauteed garlic and onion makes a fine simple sauce…nothing in your league!

  5. September 21, 2015 / 5:38 pm

    I just defrosted some oxtail last night. Might give your recipe a go. I like how the fried oxtail pieces look

  6. September 22, 2015 / 2:13 am

    I like oxtail, and I had no idea it is a Chinese dish, too. I really like the flavor profile and may try this next time I prepare oxtail sous-vide. It takes a long time (4 days at 60C/140F) but it is unbelievably juicy and tender. Great post with good photos!

    • September 22, 2015 / 3:13 am

      Thank you so much! I don’t know that takes so long lol. And i think oxtail can be seen in many cuisines used as an ingredient because it’s so delicious. 🙂 Definitely try this out and let me know if you like it. 🙂

      • September 22, 2015 / 3:29 pm

        Oxtail is very tough, so at the low temperature of 60C/140F it takes that long to become tender. The nice thing is that it will still be juicy and pink like it has been cooked like a medium steak.

          • September 23, 2015 / 2:36 am

            Do you have sous-vide equipment?

          • September 23, 2015 / 3:49 am

            I thought it means a method of cooking. But today after I searched I found it’s an equipment lol. I don’t have one …

          • September 23, 2015 / 5:21 am

            Both the method and the equipment are called sous-vide. For fish or vegetables, which require a much shorter cooking time than oxtail, you could try the sous-vide method without using the equipment. For a short time, it is workable to use a pot of water on the stove and babysit the temperature. For 4 days that would be silly. You can read more about this on my blog: http://stefangourmet.com/2013/05/27/guest-post-fennel-fondant-sous-vide-without-special-equipment/

          • September 23, 2015 / 1:52 pm

            Thanks so much for the explanation. I just read your post. Very detailed and helpful! I haven’t tried this technique before. It sounds great. I’ll update when I tried it. Thanks a lot!

  7. November 4, 2015 / 3:43 am

    I need to try this recipe! I looove beef’s oxtail!!

  8. November 4, 2015 / 6:53 pm

    Just like you, braised oxtail is a flavour of my childhood and one I cherish, thanks for sharing 🙂

  9. November 17, 2015 / 2:28 am

    looks delicious..will try it! 🙂

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