Asian Style Braised Ox Tail (2024)

Chinese

by Raymund · Published October 2, 2015 · Updated September 1, 2021

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Asian Style Braised Ox Tail a recipe which was inspired after watching this episode from Gordon Ramsay’s Ultimate Home Cooking where he braised some Ox Tail and paired it with some satay style round beans. I can’t find any recipes published anywhere online so I will just recreate it to best of my knowledge.

Ox Tail once prepared correctly is one of the best beef part, it’s meaty, flavourful and contain lots of collagen which gives that nice texture and robust flavour. Ox Tail I guess is so underrated in Western countries until recently but this beef cut is widely used in Asian countries, for example in Philippines we use it in Kare Kare, in Taiwan they have this Ox Tail Stew, Malaysians have this Sup Ekor and the Vietnamese have this Pho Ðuôi Bò.

Today we will be making some Asian Style Braised Ox Tail which was inspired after watching this episode from Gordon Ramsay’s Ultimate Home Cooking where he braised some Ox Tail and paired it with some satay style round beans. I can’t find any recipes published anywhere online so I will just recreate it to best of my knowledge.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews

Author: Raymund
Prep Time: 15 mins
Cook Time: 3 hours 15 mins
Total Time: 3 hours 30 mins
Yield: 6-8 1x
Category: Main Course
Cuisine: Chinese

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Description

Ingredients

Units Scale

Oxtail

2 kgs oxtails
4 cups beef stock
3 carrots, sliced
1 tbsp Fish Sauce
3 tbsp Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Hoisin Sauce
1 tsp lemon rind, finely grated
3 tbsp brown sugar
4 pcs star anise
1 large knob fresh ginger, sliced
1 onion, roughly chopped
8 cloves garlic, minced
red pepper flakes, for heat
water
oil

Garnish

spring onions, chopped

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Instructions

In skillet add oil then brown oxtails. Place oxtails in stock pot then set aside.
In the same skillet sauté garlic and onions for 2 minutes or until onions are soft, add red pepper flakes and sauté for one more minute. Pour 1 cup of beef stock to deglaze then pour mixture in the stock pot with the oxtails.
Place all remaining ingredients in the stock pot except for the carrots, pour enough water just to cover the oxtails then bring it to a boil. Once boiling lower heat then simmer for 2 hours. Check for water level once in a while and add if it’s needed.
Add the carrots and simmer for one more hour or until oxtails are tender. Bring heat to high and try to reduce the liquid to a thick sauce, make sure you don’t reduce too much otherwise it will become salty.
Remove oxtails from pot then serve garnished with spring onions.

23 Responses

Comments22
Pingbacks0

Carole from Carole's Chatter says:

October 4, 2015 at 2:06 pm
I love Oxtail now as a grown up – and you’ve made it look so attractive, too! Cheers
Reply
Helen Harrand says:

October 16, 2015 at 3:46 pm
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I can’t wait to make this, I love oxtails. They used to be a wonderful, cheap, addition to all sorts of soups and stews, then hipster chefs started cooking with them and they tripled in price! I get them when they’re marked down now!
Damn hipsters.
Reply
Shirlynn Trinidad says:

November 14, 2015 at 4:28 am
how long would you say you would cook this dish in a slow cooker/crockpot?
Reply
- Raymund says:
  
  November 14, 2015 at 5:56 pm
  In a slow cooker I reckon set it for 8 hours in low setting
  Reply
Clara says:

December 13, 2018 at 2:58 pm
Can this be made using the instant?
Reply
- Raymund says:
  
  December 13, 2018 at 3:11 pm
  Sorry may I ask what do you mean by instant?
  Reply
  - DEBORAH says:
    
    April 13, 2020 at 2:07 pm
    Pressure cooker
    Reply
    - Raymund says:
      
      April 13, 2020 at 2:25 pm
      In a pressure cooker it will take 1.25 – 1.5 hours depending on how fall of the bone you want it to be.
      Reply
Erica Rene Collins says:

January 2, 2020 at 5:20 am
See Also
Easy Chicken Chow Mein Recipe
I’m not a meat eater but my little sister likes oxtails. But not American style cooking. This recipe was easy to follow and she loved it! Even my aunt and a friend loved it. Won’t cook oxtails any other way now.
Reply
- Raymund says:
  
  January 4, 2020 at 10:05 am
  Wow thanks!
  Reply
Ching says:

October 15, 2020 at 4:11 am
How long can I braise the oxtail in oven and what temperature?
Thank you
Reply
- Raymund says:
  
  October 15, 2020 at 7:08 am
  Hi, I used stove top to braise but if you want to use oven, place it first in a Dutch Oven covered then braise for 1 hour at 160C, after an hour lower heat to 135C then continue for 3 more hours.
  Reply
Susan says:

September 1, 2021 at 4:50 am
You mention adding the chilies after you’ve sautéed the onions, but you don’t say what chilies in your list of ingredients. However, there are red pepper flakes listed at the bottom.
Reply
- Raymund says:
  
  September 1, 2021 at 8:16 am
  Apologies for the confusion, updated the recipe now. Basically the red pepper flakes are the chillies that I am referring to.
  Reply
Elle says:

November 9, 2021 at 3:17 pm
where is the rest of the recipe??? the instructions don’t say where to add
1 tbsp Fish Sauce
3 tbsp Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Hoisin Sauce
1 tsp lemon rind, finely grated
3 tbsp brown sugar
4 pcs star anise
1 large knob fresh ginger, sliced
Reply
- Raymund says:
  
  November 12, 2021 at 8:53 am
  Hi Elle, it is on step 3 “Place all remaining ingredients in the stock pot”
  Reply
John Edmund Cartwright says:

November 12, 2021 at 8:31 pm
LEft out the sugar and reduced the Hoisin sauce a bit as i was at the end of my bottle, – have replaced fish sauce with tamarind, didn’t have lemon and used 50/50 thick say, dark soy – delicious – Served it with Barley
Cooked it in a pressure cooker for 45 min before adding carrots and left it for another hour without pressure and added more liquid when adding the carrots
Reply
- Raymund says:
  
  November 13, 2021 at 7:36 am
  Nice, thanks for giving it a go
  Reply
Sandra says:

April 18, 2023 at 4:29 am
Superb recipe that I have done several times, without variation, and always in the oven for best results. I make early morning, cool and refrigerate in the evening for overnight. Skim all fat solids the next day, reheat on a low flame, and flavours are blended beautifully.
Reply
- Raymund says:
  
  April 18, 2023 at 5:14 pm
  Thanks for your kind comments!
  Reply
Jiahe says:

May 25, 2024 at 3:38 pm
I loved the ox tail. But the issue is allergy. Can you please tell me if this will affect me?
Reply
- Raymund says:
  
  May 25, 2024 at 3:41 pm
  What allergy do you have?
  Reply

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