Chinese Oxtail Stew




Chinese Oxtail Stew


Authentic Chinese braised oxtails in soy sauce and spices cooked until fork tender.   If you enjoy homemade pot roast or stew, this will surely become your favorite.




3 lbs oxtails, cut into 2 to 3 inch thick pieces
1 tablespoon oil
2 half-inch thick slices of fresh ginger
6 cloves garlic
3-4 pieces of star anise
6 cloves
3 bay leaves
½ cup Chinese cooking wine (Shaoxing wine)
2 tablespoons dark soy sauce
3 tablespoons light soy sauce
1 tablespoon of rock sugar (you can substitute regular sugar)
1 1/2 cups of water
1 stalk green onion



Step 1:     In a large pot,   add cold water and oxtails.   Bring up to a boil.  Let it boil for 5 minutes.  Turn the oxtails.  Let it boil for another 5 minutes.    Remove the oxtails.  Clean under water and let it drain.



Step 2:     Heat up a pot with 2 tablespoons of oil.   To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.   Now it’s time to add cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt. Add the oxtails back to the pot, bring to a boil, and reduce heat to low.  Add carrots.  Simmer for 1-1/2 – 2 hours, until the meat is tender and most of the liquid has evaporated. As it’s simmering, stir occasionally and add additional water if necessary to avoid sticking.



Step 3:     Remove oxtails and carrots.   Set aside.   Remove all the spices from the pot and discard.    Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty).  Top with oxtails with sauce  and serve over white rive.