Best Aromatic Chinese Oxtail Stew Recipes
BRAISED OXTAILS WITH STAR ANISE AND CHINESE GREENS
Categories Garlic Ginger Onion Braise High Fiber Winter Anise Bok Choy Soy Sauce Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Arrange oxtails in single layer in heavy large pot. Add next 8 ingredients, then enough water to cover oxtails by 1/2 inch; bring to boil. Reduce heat to low, partially cover, and simmer until very tender, adding more water by 1/2 cupfuls as needed to keep oxtails covered, about 3 hours. Cool slightly. Chill uncovered until cold, then cover and keep chilled at least 1 day and up to 3 days.
- Spoon off and discard fat from sauce. Rewarm oxtails over low heat. Transfer oxtails to large plate. Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty). Discard ginger slices and star anise.
- Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes. Drain well.
- Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.
TAIWANESE STYLE OXTAIL STEW
No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice.
Provided by eli2884
Categories Main Dish Recipes
Time 4h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
- After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 13.3 g, Cholesterol 249.7 mg, Fat 35.5 g, Fiber 2.8 g, Protein 72.3 g, SaturatedFat 13.6 g, Sodium 1045.1 mg, Sugar 6.1 g
AROMATIC BRAISED OXTAIL WITH PRESERVED LEMON POLENTA
Steps:
- Mix flour, chile, salt and pepper and coat oxtails well. In a hot stock pot, coat bottom with oil and sear oxtails until all sides are browned. Pull out oxtails and wipe out stock pot. Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass. Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add water to completely cover meat. Check for seasoning: the broth should taste well seasoned. Bring to boil then simmer on low heat for 3 hours. The meat should fall off of the bone. Remove oxtails and reduce sauce by 20 percent. Using a hand blender, puree sauce. Check for seasoning. Serve on top of polenta.
- PRESERVED LEMON POLENTA: In a saucepan, saute shallots and ginger in 1 tablespoon of butter. Add polenta, lemons, stock, salt, pepper and butter. Check for seasoning. Stir well and cover tightly. Bake in 400 degree oven for 1 hour. A crust will form. Break through crust for polenta.
AROMATIC CHINESE OXTAIL STEW
Yield 4
Number Of Ingredients 12
Steps:
- 1. Heat oven to 300 degrees. Season oxtails with salt and pepper. Heat 2 tablespoons oil in a large ovenproof pot with a tight-fitting lid. Working in batches if necessary to avoid crowding, brown oxtail all over, removing each piece when done. Add oil as needed. 2. When done browning, pour off extra fat from bottom of empty pot and set pot over high heat. Add wine and bring to a boil, scraping up browned bits. In a bowl, mix soy sauce and sugar with 2 cups water and pour into pot. Add star anise, 2-inch pieces of scallions, ginger and garlic and bring to a boil. Turn off heat. Return oxtails to pot and add orange zest. Cover and transfer to oven. Cook 1½ hours. 3. Turn over pieces of oxtail, cover again and cook 1½ hours more, or until oxtail is very tender. Transfer oxtail pieces to a baking dish. Strain sauce into a separate saucepan; discard contents of strainer. Cover oxtails and sauce and refrigerate overnight. 4. The next day, heat oven to 300 degrees; remove oxtails and sauce from refrigerator. Lift off any fat on surface of sauce and discard. Gently warm sauce until liquid, then pour over oxtails. Cover with foil or a lid and bake 30 minutes. 5. Uncover, stir and raise oven temperature to 400 degrees. Cook, uncovered, 15 minutes. Stir again and cook another 15 minutes, until hot and glazed thickly with sauce. Meanwhile, squeeze ¼ cup juice from orange. Remove oxtails from oven, stir in orange juice, and serve in bowls over rice. Sprinkle each serving with thin scallion slices. Yield: 4 servings.
EASY OXTAIL STEW
This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.
Provided by latricia jones
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
- Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
What is Aromatic Chinese Oxtail Stew?
Aromatic Chinese Oxtail Stew is a classic Chinese dish that is made by braising oxtail in a flavorful broth until it becomes tender and fall-off-the-bone delicious. The dish is typically seasoned with a variety of aromatic spices, such as star anise, cinnamon, and clove, which infuse the meat with bold, rich flavors. The stew is often served with steamed rice or noodles, making it a hearty and satisfying meal that is perfect for cold winter nights, or anytime you need a comforting dish that warms the soul.
The Ingredients
Aromatic Chinese Oxtail Stew typically requires a combination of meats and vegetables, along with a variety of spices and seasonings. The core ingredients that make up the dish include:
- Oxtail – This is the key ingredient that gives the dish its name and is prized for its rich, meaty flavor and tender texture.
- Onions – These provide a sweet and savory flavor to the broth, while also lending a slightly sweet aroma.
- Ginger – This adds a mild, spicy flavor and a pleasant aroma to the stew.
- Garlic – This provides a sharp, pungent flavor that complements the earthy taste of the oxtail and other ingredients.
- Star anise – This is one of the primary aromatics used in the stew and contributes a sweet, licorice-like flavor.
- Cinnamon – This spice helps to balance the sweetness of the broth and gives the dish a subtle warmth.
- Clove – This adds a distinct flavor and an intense aroma to the stew.
- Soy sauce – This provides a salty, umami flavor to the broth and helps to deepen the color of the stew.
- Chinese rice wine – This adds a subtle sweetness and depth of flavor to the stew.
The Cooking Process
Aromatic Chinese Oxtail Stew is typically slow-cooked for several hours to allow the flavors to meld together and the meat to become tender and fall off the bone. The cooking process typically involves the following steps:
- The oxtail is rinsed in cold water and trimmed of any excess fat.
- The meat is seared in a pan over high heat to help lock in the juices and give it a nice crust.
- The onions, ginger, and garlic are sautéed in a separate pan until they are fragrant and slightly softened.
- The seared oxtail is added to a large pot along with the sautéed vegetables, spices, and seasonings, and enough water or broth to cover the meat.
- The stew is brought to a boil and then simmered on low heat for several hours until the meat is tender and falls off the bone.
- The stew is then served with steamed rice or noodles and garnished with fresh herbs, such as cilantro or green onions, for added freshness and flavor.
The Variations
While there are many different variations of Aromatic Chinese Oxtail Stew, the basic recipe can be adapted and customized to suit your taste preferences. Some common variations include:
- Adding vegetables – Some recipes call for the addition of vegetables, such as carrots, potatoes, and daikon radish, to provide additional flavor, texture, and nutrients.
- Spicing it up – To add some heat, some cooks will add chili peppers, chili paste, or Sichuan peppercorns to the stew.
- Making it healthier – For a healthier version of the stew, some cooks will use leaner cuts of meat, such as beef chuck or shank, and reduce the amount of salt and oil used in the recipe.
- Making it in a pressure cooker or slow cooker – To save time, some cooks will use a pressure cooker or a slow cooker to cook the stew, which allows the flavors to meld together and the meat to become tender in a fraction of the time.
Conclusion
Aromatic Chinese Oxtail Stew is a delicious and hearty dish that is perfect for any occasion. With its rich, bold flavors and tender, fall-off-the-bone meat, it is sure to become a favorite among your family and friends. Whether you choose to stick with the classic recipe or experiment with your own variations and twists, this stew is a true Chinese culinary masterpiece that is always a crowd-pleaser.