• Chinese Braised Oxtails with Root Vegetables

    4 votes
    Chinese Braised Oxtails with Root Vegetables
    Prep: 30 min Cook: 3 min Servings: 4
    by Joyce Leung
    6 recipes
    A hearty oxtail dish with star anise, Chinese mushroom, daikon and carrots. The oxtails turn tender when cooked slow and the bones add a lot of favor to the meat.


    • 12 2- to 2 1/2-inch thick oxtail pieces (about 4 ½ pounds), fat trimmed
    • 2 cups low-salt chicken broth
    • 5 – 6 stalks green onion, cut ¼ inch thick. Save 2 tbsp for garnish.
    • ½ cup soy sauce
    • 8 large garlic cloves, peeled and flattened slightly
    • 8 whole star anise
    • 6 1/4-inch thick rounds fresh ginger
    • 3 tablespoons dark brown sugar
    • 1 tablespoons Chinese ground bean sauce
    • 20 Chinese dry mushroom or shitake mushroom, soaked in water for about 2 hours until softened
    • 3 daikons (Chinese radish), cut in ½-inch slices
    • 3 carrots, cut in ½-inch slices
    • Sauce for Browning oxtails
    • 4 tablespoons of canola oil
    • 2 tablespoon soy sauce
    • 1 tablespoon water
    • 1 tablespoon Chinese rice wine (double distilled is preferred, can substitute sake)
    • 1 teaspoon brown sugar
    • *Mix soy sauce, water, rice wine and sugar before cooking.


    1. 1. For browning oxtails, heat oil over medium heat in a wok or Dutch oven. When you see a slight smoke, add 2 slices of ginger, 2 tbsp of green onions, 3 garlic cloves and ground bean sauce, stir and cook for 20 - 30 seconds. Add oxtails to wok.
    2. 2. Add mixed sauce* to wok and brown oxtails slightly on all sides, about 5 – 8 minutes.
    3. 3. Transfer oxtails to Dutch oven. Add remaining 7 ingredients (chicken stock, green onions, soy sauce, garlic, star anise, ginger, brown sugar) and enough water to cover the oxtails by ½ inch, bring to a boil.
    4. 4. Reduce heat to low, partially cover, and simmer until very tender, adding more water by ½ cupfuls as needed to keep oxtails covered, about 3 hours total cook time.
    5. 5. Add mushrooms, daikons and carrots about 2 hours into cooking, add water if needed to keep vegetables covered, cook until vegetables are softened. Garnish with green parts of green onion.
    6. Adapted from Braised Oxtails with Star Anise and Chinese Greens in Bon Appetit, January 2007.

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    • John Spottiswood
      John Spottiswood
      If you've never had Chinese oxtail stw, you do not know what you are missing. This stew is awesome! It is rich and fully flavored in a way I never would have expected and is not typical of most Chinese food I've had. If you don't have a local asian market where you can buy Oxtails, try a fatty piece of beef. We mixed some beef stew pieces in with the oxtail and while they weren't quite as tender or juicy, they still tasted great!
      • Nancy Miyasaki
        Nancy Miyasaki
        I haven't ever had Oxtail Stew before, but this version was a very rich and flavorful stew. It makes me want to try it sometime in a restaurant to see if it compares with this awesome home meal.

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