Asian Style Braised Ox Tail
3.3Overall Score
Reader Rating: (1 Vote)


  • Oxtail
  • 2 kgs oxtails
  • 4 cups beef stock
  • 3 carrots, sliced
  • 1 tbsp Fish Sauce
  • 3 tbsp Soy Sauce
  • 2 tbsp Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • 1 tsp lemon rind, finely grated
  • 3 tbsp brown sugar
  • 4 pcs star anise
  • 1 large knob fresh ginger, sliced
  • 1 onion, roughly chopped
  • 8 cloves garlic, minced
  • red pepper flakes, for heat
  • water
  • oil
  • spring onions, chopped


  1. In skillet add oil then brown oxtails. Place oxtails in stock pot then set aside.
  2. In the same skillet sauté garlic and onions for 2 minutes or until onions are soft, add chillies and sauté for one more minute. Pour 1 cup of beef stock to deglaze then pour mixture in the stock pot with the oxtails.
  3. Place all remaining ingredients in the stock pot except for the carrots, pour enough water just to cover the oxtails then bring it to a boil.
  4. Once boiling lower heat then simmer for 2 hours. Check for water level once in a while and add if it’s needed.
  5. Add the carrots and simmer for one more hour or until oxtails are tender. Bring heat to high and try to reduce the liquid to a thick sauce, make sure you don’t reduce too much otherwise it will become salty.
  6. Remove oxtails from pot then serve garnished with spring onions.

View the original recipe from Ang Sarap
Images by Ang Sarap

Related Posts