Oxtail Recipe | Hong Shao Niu Wei (Braised Oxtail): Eating China

Hong Shao Niu Wei (Braised Oxtail): Eating China

2-3 lbs of oxtail
1 inch thumb of ginger, sliced
1 large onions, sliced
2 cloves of garlic, smashed
1 tomato, diced
1/4 cup of shaoxing (Chinese rice wine)
1/2 cup of soy sauce
2 tbsps of vegetable oil
1 tbsp sized yellow rock sugar (or brown sugar)
3 tbsps of ketchup

  • First, parboil the oxtail by bringing a large pot of water to a boil (enough water so the oxtail will be completely submerged). Put the oxtail in the boiling water and let it return to a boil while foam starts to build on the surface. Dump out the oxtail in a colander and rinse off with cold water. Rinse out and dry the pot and return to the stove.
  • Heat a couple tablespoons of vegetable oil over medium high heat in the bottom of the pot and add the ginger and garlic and stir for a couple of minutes until fragrant. Add the onions and stir frequently until onions start to become translucent, about 8 minutes. Add the diced tomato and oxtail in the pot. Fill with water until the oxtail is just covered (about 5-6 cups). Stir in the soy sauce and rice wine. Cover with a lid and let it simmer for about 1 hour on medium heat.
  • After an hour, leave the lid ajar and continue to let it simmer. If a lot of water has evaporated, add a little more. Simmer for an hour or until the meat comes apart easily, about one hour. Don't cook it until it falls off the bone though. When it is ready, add the sugar and ketchup. Taste the sauce and adjust to taste if you enjoy it sweeter. This is even better the next day after you've had it in the refrigerator. The thick layer of fat is easy to scoop off making this a little more healthy. But who are we kidding here, it's beef.
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