• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1kg oxtail
  • 1 carrot, cut into wedges
  • 3 potatoes, parboiled until cooked then remove skin and cut into wedges
  • Oriental sauce
  • 3 tbsp light soya sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp oyster sauce
  • 2 tbsp tomato sauce
  • 2½ tbsp chilli sauce
  • 2 tbsp black pepper sauce
  • 2 tbsp sesame oil
  • 1 tbsp corn flour
  • 1 tbsp sugar
  • 1/2 tsp pepper
  • 3 cloves garlic, smashed
  • 3cm piece ginger, smashed
  • 1 tbsp Shao Hsing Hua Tiau wine (optional)
  • 1/4 cup water
  • 2 star anise
  • 5cm piece cinnamon stick, crushed


  1. Chop oxtail into chunks and trim off excess fat.
  2. Put oxtail into a pot and add more than enough water to cover. Bring to the boil then reduce the heat and simmer for 30 minutes.
  3. Drain oxtail and discard the water. Rinse oxtail well and place on a colander to drain off any excess water.
  4. Combine oriental sauce ingredients in a non-stick pan and bring to the boil. Remove stock from the heat and allow to cool at room temperature for 10-15 minutes.
  5. Place oxtail into the sauce ingredients. Mix well to combine. Leave aside for 1 hour then refrigerate, preferably overnight.
  6. Remove oxtail from the marinade sauce and deep-fry in hot oil for 8-10 minutes. Drain from oil and return oxtail into the sauce. Braise in a claypot for 1-1¼ hours over a gentle low heat.
  7. Halfway through, add carrot and potatoes and cook until oxtail is just tender and gravy is thick.
  8. Serve immediately with hot rice.

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