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Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
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.
3HRS 40MINS
Total Time
$7.09
Cost Per Serving
Ingredients
Servings
4
us / metric
![Oxtail](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
3.4 lb
Oxtails
![Oil](https://www.sidechef.com/ingredient/a71397b3-6bf2-477a-8e66-caa721e3171b.jpeg?d=96x96)
4 Tbsp
Oil
![Red Chili Pepper](https://www.sidechef.com/ingredient/6613f92e-7770-45cc-af7f-b7fdf7b4c531.jpeg?d=96x96)
2
Red Chili Peppers
optional
![Red Sichuan Peppercorns](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
2 tsp
Red Sichuan Peppercorns
coarsely ground in a mortar or spice grinder
![Chicken Broth](https://www.sidechef.com/ingredient/793fc407-b5db-479e-af6a-0034e6a90e75.jpeg?d=96x96)
1 cup
Chicken Broth
or Water
Nutrition Per Serving
VIEW ALL
Calories
248
Fat
86.3 g
Protein
76.1 g
Carbs
22.3 g