Cantonese Style Braised Ox Tail Blog
🕑 Cooking Time:
⌛ Prep Time:
The Ingredients List
- 12 large Oxtail Pieces (2 – 2.5kgs)
- ¾ cup Chu Hou sauce
- ¾ cup Hoisin sauce
- 1 cup Chinese wine (Shaoxing Wine)
- 2 whole Garlic bulbs (wash well, break each into halves and leave skin on)
- 3 stalks Spring onions (cut into halves or thirds)
- 4-6 Bird Eye chillis depending on how spicy you want
- 1 large Daikon or White Radish (cut into chunks); can be substituted with carrots
- 4×5 cm size Ginger (cut into chunks)
- 2×2 cm Rock sugar
- Wash and rinse oxtail pieces. (For a cleaner, less fatty and less gamy meat taste, you may blanch oxtail pieces by putting them into a pot of cold water and bringing it to boil for 3 mins. Pour out the water along with all the scum and rinse pieces).
- Place oxtail pieces back into a clean pot. Add the broken garlic halves, ginger, spring onions and bird eye chilli. Pour boiling water till it fully covers all oxtail pieces. Begin cooking on medium heat.
- Immediately add in Chu Hou sauce and Hoisin sauce, followed by Chinese wine and rock sugar. When it comes to a boil, let it simmer on low heat, half cover with lid to trap more moisture and slow evaporation. Add more water if reducing too quickly.
- Cook for 45 mins and turn off the heat, leaving it covered with lid for 15 mins. Repeat this procedure three times. This is to shorten cooking time and save energy. Alternatively, you may slow cook for 3hrs straight.
- On the last round of 15 mins when heat is turned off, add daikon chunks. Cover with lid. Once 15 mins is up, turn on heat again for the last time and let it simmer on low heat for another 30 to 45 mins until daikon is cooked and can be pierced through with a fork.
- Serve with rice or noodles and vegetables.