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Braised East-West oxtail


  • Boil the oxtail for 20 mins in plenty of cold water. Drain well and set aside to cool. 
  • Then heat a layer of vegie oil in a heavy-bottomed pot and brown the oxtail on all sides. Remove, drain well on kitchen paper towels, and discard any fat. 
  • Add a little fresh oil to the pot, if needed, and gently saute the onions, shallots and garlic until tender. 
  • Then add the Chinese wine, mirin, soy, hoisin, orange zest, tomatoes, stock and seasonings. Stir well and bring to the boil. 
  • Return the oxtail to the pot in one layer if possible, turn the heat down, cover tightly and simmer for about 3 hours until the meat is tender and falling off the bone. 
  • Skim any impurities off the top of the pot and serve the oxtail with creamy mash, steamed rice or cooked pasta on the side.
  • inspired by a recipe from American chef Ken Hom


  • 1.5 kg oxtail, jointed
  • vegetable oil
  • 2 small onions, chopped
  • 3 shallots, finely sliced
  • 4 garlic cloves, crushed
  • 3 tbsp Chinese rice wine (or dry sherry)
  • 2 tbsp mirin (Japanese rice wine)
  • 2 tbsp light soy sauce
  • 3 tbsp hoisin sauce
  • grated rind of 1 orange
  • 750 gm diced tomatoes
  • 1 cup chicken stock
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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