BRAISED OXTAIL IN SOY SAUCE WITH GINGER, GARLIC, AND CHINESE FIVE-SPICE
Tender oxtail pieces slow-cooked in a fragrant soy sauce blend with ginger, garlic, chili, and Chinese five-spice, creating a rich, glossy caramelized sauce. Served best with sesame rice and steamed greens.
β²οΈ Prep Time: 40 min
π³ Cook Time: 3 hours
π½οΈ Yields: 2 servings
π₯£ Ingredients
- 600 g oxtail (3β4 meaty pieces from the thick end)
- 15 g fresh ginger (grated)
- 3β4 garlic cloves (crushed)
- 1 red chili pepper (finely chopped)
- 1 tablespoon sugar
- 40 ml Japanese soy sauce (split: 20 ml salty, 20 ml low-sodium)
- 3/4 teaspoon Chinese five-spice powder
- 1 cup beef or chicken broth (or water)
- 1/2 tablespoon rice vinegar
- 2 tablespoons cooking oil
π©βπ³ Instructions
- Cut oxtail into pieces and let rest at room temperature for 30 minutes.
- Heat oil in a pot or Dutch oven wide enough for a single layer of meat. Brown oxtail pieces evenly on all sides.
- Remove pot from heat; add grated ginger, crushed garlic, and chopped chili. SautΓ© for 1 minute until fragrant.
- Add soy sauces dissolved with sugar and Chinese five-spice powder. Bring to a boil and simmer for 1 minute.
- Pour broth just enough to cover half the meat. Bring to a boil.
- Cover pot with lid or foil and transfer to a preheated oven at 150Β°C (300Β°F). Cook for 3 hours, turning meat in sauce every hour for even cooking.
- After 1 hour, sauce remains liquid.
- After 2 hours, sauce darkens and reduces slightly.
- After 3 hours, sauce is thick, reddish, and meat easily pulls from bones.
- Remove pot from oven, tilt to separate oil from sauce. Skim off excess oil without removing the sauce.
- Taste sauce and add rice vinegar to balance sweetness (approx. 1/2 tablespoon).
- Place pot on stove over medium heat and simmer for 2β3 minutes, stirring and turning meat constantly to coat in thickened, glossy sauce.
- Serve with sesame rice and steamed green vegetables. Reheats well.
π‘ Tips
- Use a wide pot to allow even browning and cooking in a single layer.
- Skimming oil improves sauce texture and flavor.
- Adjust vinegar to taste to balance sweet and savory notes.
- Slow cooking tenderizes meat for melt-in-mouth results.
π Perfect For
- Hearty dinners or special occasions
- Slow-cooked meat lovers
- Serving alongside Asian-style sides
π Final Thoughts
This braised oxtail dish combines deep umami flavors with aromatic spices for a rich and satisfying meal. The slow oven cooking creates tender meat and a luscious caramel sauce that elevates any dinner table.