Recipes around the world compilation

Fragrant Chinese OX Tail

By PutoPinoy on Saturday, October 16, 2010 At Saturday, October 16, 2010


2 kilo Ox tail, cut into pieces
½ tsp salt
1/4 tsp ground black pepper
4 tbsp cooking oil
½ cup Shaoxing rice wine or regular rice wine
1/3 cup soy sauce
2 tbsp brown sugar
6 cup water or enough water to cover oxtails
1 piece star anise, broken into pieces
6 piece spring onions, cut into 2” lengths
6 slice fresh ginger
4 clove garlic, chopped
1 piece orange, 4 large strips of zest removed and juices reserved
¼ cup spring onions, chopped (for garnish)


Season oxtails with salt and pepper. Heat oil in a casserole. Brown oxtails, working in batches, until brown all over removing each piece when done. After all pieces have been browned, pour off oils from casserole and set casserole over high heat. Add wine to deglaze bottom of casserole. Add soy sauce, sugar and water into the pot. Add star anise, spring onions, ginger and garlic. Bring to a boil. Add orange zest. Cover and lower heat to allow to simmer. Cook until oxtails are very tender. Add 1 cup of orange juice then simmer for another 2 minutes. Sprinkle chopped spring onions

Serve immediately with steamed rice.

Makes 5-6 servings.