Chinese Red-Braised Oxtail (hóng shāo niú wěi)

Prep 50 min Total 3 hr 50 min

Chinese Red-Braised Oxtail © kvalifood.com

Red-braised oxtail - 红烧牛尾 (hóng shāo niú wěi) - is a classic of Chinese cuisine. 红烧 literally means “red braising”, and the characteristic deep colour and glossy sauce come from dark soy sauce and rock sugar - not tomatoes. The meat is slowly braised for 2.5-3 hours until extraordinarily tender and beginning to fall off the bone, after which the sauce is reduced to a glossy, sticky glaze. Served with steamed rice, this is a superb example of the Chinese principle of transforming an inexpensive cut into something extraordinary.

Ingredients

Serves 4-6 (approximately)

  • 1.5 kg oxtail, cut into 5-7 cm (2-3 in) pieces
  • 2 tbsp neutral oil
  • 4 slices fresh ginger (approx. 5 mm thick)
  • 8 garlic cloves, lightly crushed
  • 3-4 star anise
  • 6 cloves
  • 3 bay leaves
  • 120 ml Shaoxing wine (or dry sherry as a substitute)
  • 2 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp rock sugar (or 2 tsp regular sugar)
  • 400-500 ml water (enough to reach halfway up the meat)
  • salt, to taste

Optional additions:

  • 8-10 dried shiitake mushrooms (soaked 30 min)
  • 400 g sliced white radish (daikon) or lotus root (added in the last 45 minutes)

Directions

Blanch the oxtail

Place the oxtail pieces in a pot and cover with cold water. Bring to the boil and simmer for 5 minutes. Skim any impurities from the surface. Drain and rinse thoroughly under cold running water. Pat dry with kitchen paper.

This step is a traditional Chinese technique for removing blood and impurities - it gives a cleaner, clearer sauce.

Brown the oxtail

Heat the oil in a heavy-based pot over high heat. Brown the oxtail pieces in batches on all sides, 3-4 minutes per batch. Do not crowd the pot - the pieces should brown, not steam. Set aside.

Fry the aromatics and deglaze

Reduce the heat to medium. Fry the ginger and garlic for 1 minute until fragrant. Add the star anise, cloves, and bay leaves and fry for a further 1 minute.

Increase to high heat and add the Shaoxing wine - scrape the bottom of the pot clean with a wooden spoon.

Braise

Return the oxtail pieces to the pot. Add the dark soy sauce, light soy sauce, rock sugar, and water - the liquid should reach halfway up the pieces, not cover them. Bring to the boil. Cover, reduce to low heat, and simmer for 2.5-3 hours until the meat is very tender and beginning to fall off the bone. Turn the pieces halfway through.

Add the soaked shiitake mushrooms after 1 hour if using. Add the lotus root or white radish (cut into 1 cm slices) in the last 45 minutes if using.

Reduce the sauce

Remove the lid. Increase to medium-high heat and simmer for 20-30 minutes until the sauce has reduced by half. Stir regularly in the last 10 minutes to prevent catching.

Season with salt. Serve with steamed rice and stir-fried greens.

Notes

  • The next day: The dish tastes noticeably better the following day. Make it ahead and let the fat solidify in the refrigerator - skim it off lightly before reheating. Reheat over low heat with the lid on.
  • Rock sugar (冰糖, bīng táng) is preferred over regular sugar - it gives a more beautiful gloss and a milder sweetness. Available at Asian supermarkets.
  • Shaoxing wine is the authentic Chinese choice. Dry sherry is an acceptable substitute. Red wine can be used but gives a different profile.
  • Sichuan variation: Add 2 tsp coarsely ground red Sichuan peppercorns along with the star anise, and caramelise the sugar directly in the pot to amber before adding the liquid.
  • Cantonese variation: Replace the Shaoxing wine with extra stock, add chung choi (preserved Chinese vegetables) and dried mushrooms, and use fish sauce instead of light soy sauce. Omit the star anise and cloves.