Chinese Braised Oxtails
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oxtails braised low and slow in soy sauce with aromatics until fall-apart tender. Rich and deeply flavored, this braise rivals any stew and showcases the meat's natural umami.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds meaty oxtails ((cut into 2 to 3 inch thick pieces))
- 1 tablespoon oil
- 2 half-inch thick slices of fresh ginger
- 6 cloves garlic
- 3-4 pieces star anise
- 6 cloves
- 3 bay leaves
- ½ cup Shaoxing wine
- 2 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- 1 tablespoon rock sugar ((you can substitute regular sugar))
- 1 1/2 cups water
- Salt ((to taste))
At a glance
PER SERVING · TIME 225M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h 30m
- Sodium
- 1479mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 929mg
- Calcium
- 41mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1479MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.