Description
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.
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
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.
I love Oxtail now as a grown up – and you’ve made it look so attractive, too! Cheers
★★★★★
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.
★★★★★
how long would you say you would cook this dish in a slow cooker/crockpot?
In a slow cooker I reckon set it for 8 hours in low setting
Can this be made using the instant?
Sorry may I ask what do you mean by instant?
Pressure cooker
In a pressure cooker it will take 1.25 – 1.5 hours depending on how fall of the bone you want it to be.
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.
Wow thanks!
How long can I braise the oxtail in oven and what temperature?
Thank you
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.
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.
Apologies for the confusion, updated the recipe now. Basically the red pepper flakes are the chillies that I am referring to.
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
Hi Elle, it is on step 3 “Place all remaining ingredients in the stock pot”
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
★★★★
Nice, thanks for giving it a go
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.
★★★★★
Thanks for your kind comments!