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Oxtail served with rice and vegetables | Source: YouTube/@CookingwithMiaB
Oxtail served with rice and vegetables | Source: YouTube/@CookingwithMiaB

Asian Oxtail Recipe — A Taste of Asia in Every Bite!

Naomi Wanjala
Apr 14, 2024
08:30 A.M.
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Unlock the secrets of rich, succulent flavors with our Asian oxtail recipe, a guide to crafting a dish that brings the luxurious texture and aromatic spices of Asia to your table.

Dive into the depths of Asian cuisine with our sticky Asian Oxtail recipe, a culinary gem that transforms an underrated cut into a masterpiece of flavors. Oxtail, with its rich, gelatinous texture, becomes irresistibly tender when married with the bold, aromatic spices of Asia, simmering into a sauce of unmatched depth and sweetness.

This dish is a testament to the magic of slow cooking, promising a taste of Asia in every bite. Join us on this flavorful journey to master the art of cooking oxtail at home, where tradition meets tantalizing taste.

Elevate Your Cooking Game with This Asian Oxtail Recipe

Ingredients:

  • 1kg of Oxtail
  • 1 tablespoon of Oil
  • 3 Bay leaves
  • 2 pieces of fresh ginger (sliced, about half-inch thick)
  • 5 tablespoons of soy sauce
  • 1 tablespoon of crushed garlic
  • 1 tablespoon of brown sugar
  • 3-4 pieces of star anise
  • 1 teaspoon of Chinese five spices
  • ½ cup of Shaoxing wine (Chinese Cooking Wine)
  • 2 cups of water (enough to cover the meat in your pot)
  • Salt to taste

Instructions:

1. Heat a tablespoon of cooking oil in a heavy-bottomed pan. Brown the meat and then remove it from the pan.

2. Add the spices to the pan and fry them briefly. Quickly add the garlic and ginger, followed by the sugar to caramelize for about a minute.

3. Return the browned oxtail to the pan. Pour in the cooking wine, water, and soy sauce. Bring the mixture to a simmer, then cover the pan.

4. Simmer the oxtail until it becomes tender, which typically takes about 3-4 hours. Make sure to keep the braising liquid topped up with water to ensure the oxtail remains submerged.

5. Once the oxtail is tender, remove it from the pan and set it aside.

6. Strain the sauce from the pan and then reduce it until it thickens into a syrup-like consistency.

7. Add the cooked oxtail back to the pan and coat it in the thickened sauce.

Embracing the Asian oxtail recipe reveals the unrivaled depth and richness of slow-cooked, gelatinous goodness, infused with the vibrant flavors of Asia.

As you savor this culinary triumph, extend your flavor journey by exploring our Lap Cheong recipe next, where traditional meets tantalizing in another exquisite Asian delicacy.

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