Chinese-Style Oxtail Chinese-Style Oxtail

Chinese-Style Oxtail Image by: Chinese-Style Oxtail Author: Canadian Living

From Jennifer McLagan's wonderfully innovative cookbook Bones: Recipes, History and Lore (HarperCollins, 2005), comes this aromatic dish that celebrates succulent oxtails. It's delicious with rice and a vibrant green vegetable.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2007



Trim fat from oxtail. Pat oxtail dry; sprinkle with pepper and salt.

In Dutch oven, heat half of the oil over medium-high heat; sear oxtail, in 2 batches and adding more oil as necessary, until browned on all sides, about 8 minutes each. Transfer to plate.

Pour any fat from pan. Add 2 cups (500 mL) water, wine, soy sauce, brown sugar, star anise, green onions, ginger and garlic; bring to boil, scraping up brown bits from bottom of pan. Remove from heat.

With vegetable peeler, peel 4 long strips of rind from orange; add to pot. Squeeze 1/4 cup (50 mL) juice from orange; cover and refrigerate.

Return oxtail to pan; cover surface with parchment paper cut to fit. Cover and braise in 300°F (150°C) oven, turning oxtail once, until tender, about 3 hours.

Arrange oxtail in single layer in large glass baking dish. Strain sauce through sieve into bowl. Let cool separately; cover and refrigerate until fat solidifies.

Discard solidified fat from sauce. In small saucepan, heat sauce over medium heat just until melted; pour over oxtail. Cover and bake in 300°F (150°C) oven for 30 minutes. Uncover and bake in 400°F (200°C) oven, stirring and turning oxtail occasionally, until liquid is reduced to thick glaze, about 30 minutes. Stir in reserved orange juice.

Nutritional facts Per serving: about

  • Sodium 536 mg
  • Protein 54 g
  • Calories 553.0
  • Total fat 33 g
  • Cholesterol 191 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g


  • Iron 54.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin C 10.0
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Chinese-Style Oxtail