Braised oxtail with ginger, five spice and garlic

Braised oxtail with ginger, five spice and garlic

A Year In My Kitchen

I love slow-cooking cheaper cuts of meat and oxtail has a fantastic ability to absorb the wonderful aromatic flavours in this recipe. The result is a sticky, fragrant and beautifully rich meat dish that literally melts in your mouth. A sweet potato purée works really well with this dish or, if you want something a little gentler, steamed rice would be perfect.


Quantity Ingredient
1kg oxtail, cut into large pieces
1 tablespoon vegetable oil
3 red onions, peeled and finely sliced
2.5cm piece fresh root ginger, peeled and finely chopped
2 red chillies, deseeded and chopped
3 garlic cloves, peeled and chopped
bunch coriander, washed
1 tablespoon chinese five spice powder
2 x 400g cans good quality chopped tomatoes
1 litre see method for ingredients
50ml fish sauce
50ml tamari
75ml palm sugar
or 5 tablespoons maple syrup


  1. Put the oxtail into a large pan, cover with cold water and bring to the boil. Lower the heat and simmer for 15 minutes, then pour off the water. Rinse the oxtail thoroughly under cold running water and set aside to drain.
  2. Place a large cooking pot or flameproof casserole over a medium heat and add the oil. When it is hot, add the onions, ginger, chillies and garlic. Turn the heat to low and sweat gently for 10 minutes or until the onions become translucent.
  3. Meanwhile, separate the coriander leaves from the stems and set aside for garnishing if you like. Finely chop the root and stems and add these to the pan with the five spice powder. Stir and cook for a couple of minutes to release the beautiful aromatic flavours.
  4. Add the chopped tomatoes and chicken stock and bring to a gentle simmer, then return the oxtail to the pan, ensuring that the pieces are fully submerged. Braise very gently for 11/2 hours or until the oxtail is really soft and sticky.
  5. Add the fish sauce, tamari and sugar or maple syrup. Turn up the heat just slightly and continue to cook for another 20 minutes or so. Taste and adjust the seasoning and flavours a little if you need to. Serve piping hot, garnished with coriander leaves if you so wish.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again