RECIPE
12 INGREDIENTS11 STEPS3HR 40MIN

Sichuan Peppercorn Red Braised Oxtail

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Lady and Pups
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
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This dish involves caramelizing sugar. I recommend doing the initial sautéing in a NON-STICK pot to prevent burning, then transferring the ingredients to an oven-proof pot (like cast-iron) to finish braising in the oven. This method is called "red braise" in Chinese cooking.

3HR 40MIN

Total Cooking Time

12

Ingredients
Lady and Pups
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3.4 lb
Oxtail
1/4 cup
Oil
1/2 cup
Fresh Ginger , thinly sliced
approx. 10 large thin slices
12 cloves
Garlic , roughly chopped
2
Red Chili Peppers
(optional)
1/2 Tbsp
Red Sichuan Peppercorns
coarsely ground in a mortar or spice grinder
1/3 cup
Rice Wine
Sake
1/2 cup
plus 1/8 cup for adjusting
1 cup
Chicken Broth
Water
1 tsp
Rice Vinegar
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Author's Notes

If you have no mortar and pestle or spice grinder, simply wrap the peppercorns in 2 layers of paper towel and smash them with a hammer.

Directions

HIDE IMAGES
Step 1
Preheat the oven on 320 degrees F (160 degrees C).
Step 2
Rinse clean and dry the Oxtail (3.4 lb) with a clean towel. Heat a deep saute-pan with Oil (1/4 cup) over HIGH heat. Brown the oxtail in batches until entire surface is covered and no more blood is being released. Set the oxtails aside.
Step 3
Drain the oil and leave only 2 tablespoons in the pan, and turn the heat down to MEDIUM. Add the Fresh Ginger (1/2 cup) and cook until they shrivel up and get nicely browned on the edges, about 5 minutes. Add oxtails back into the pan.
Step 4
Add the Garlic (12 cloves) , Star Anise (3) , Red Sichuan Peppercorns (1/2 Tbsp) , Granulated Sugar (1 Tbsp) , and Red Chili Peppers (2) . Turn heat to HIGH. Keep turning the ingredients until the sugar caramelizes, and everything is coated in a deep brown, amber sheen.
Step 5
Transfer ALL the ingredients into a cast-iron or oven-proof pot, and return it to the stove. Add the Rice Wine (1/3 cup) and Soy Sauce (1/2 cup) . Let it gently boil with all the ingredients for a minute and turn to evenly coat.
Step 6
Add the Chicken Broth (1 cup) and bring back to a simmer. The amount of liquid shouldn’t be able to cover the ingredients - this isn’t a stew, and should taste slightly UNDER-SEASONED at this point because of the excess water. If it taste generally BLAND, then adjust with more soy sauce.
Step 7
Transfer the pot with the lid on to the oven and let braise for 3 to 3 1/2 hours. Go back and turn the oxtail once every hour or so to ensure even braising.
Step 8
The oxtail should be very tender and almost falling off the bone, and the braising liquid should have reduced dramatically. After braising, carefully remove the oxtail from the braising liquid without tearing them.
Step 9
Tilt the pot to direct all the braising liquid to one side, and skim off as much fat from the surface as you can, without reducing the actual sauce on the bottom. Discard the star anise and ginger slices, pressing to extract sauce.
Step 10
Return the oxtail back into the pot, and return it to the stove over HIGH heat. Add Rice Vinegar (1 tsp) and reduce the sauce SLIGHTLY, just until the oxtail are coated in a shiny sheen.
Step 11
Serve the oxtail over hot steamed rice. They get even better the next day.

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