Chinese Braised Oxtail
This braised oxtail is so comforting and nostalgic. The flavors are sweet, slightly fruity, and savory. It reminds me of my childhood in the winter months.
Ingredients
- 3 pounds oxtail
- 2 tablespoons oil
- 1 medium onion (chopped)
- 4 cloves garlic (smashed)
- 2 slices ginger
- ½ cup Chinese cooking wine
- 2 cups apple juice
- 1 cup soy sauce
- ½ cup brown sugar
- ¼ cup rice vinegar
- 2 tablespoons dark soy sauce
- 4 pieces star anise
- 1 pound daikon or carrots or potatoes (chopped into 2-inch chunks)
Instructions
- Preheat your oven to 250°F.
- Heat a large Dutch oven or wide stock pot over medium-high heat. Make sure the pot is big enough to fit all the oxtails in one layer.
- Add the oil and sear the oxtail on each side for 2 minutes until brown. Remove the oxtails to a plate.
- Add the onions, garlic, and ginger to the pot. Cook for 2 minutes until softened.
- Add the Chinese cooking wine, apple juice, soy sauce, brown sugar, rice vinegar, and dark soy sauce, and star anise.
- Add back the oxtail and bring to a boil. Cover the pot with a lid (or tinfoil) and transfer to the oven. Cook for 2 hours, flipping the oxtail once in between.
- Remove the pot from the oven and set it on the stovetop. Increase the oven temperature to 300°F.
- Add daikon to the pot, making sure the pieces are fully covered in the liquid. Bring the liquid back to a boil on high heat. Cover and transfer back to the oven. Continue cooking for another hour.
- If the daikon is still not soft, just keep cooking it for a bit longer. Enjoy!