Braised Ox Tail – a delicious recipe with cooking wine, apricot, ginger, cold water, oil, hoisin sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash the oxtails thoroughly and chop them into bite sized pieces.
2
Turn on the wok or deep pan on medium heat. Heat the oil and add pinch of salt, garlic, and ginger together. Toss the oxtail into the wok and stir fry them until you see the skin turn crispy and brown.
3
Set the oxtail aside and take out your pressure cooker.
4
Put the oxtail into the pressure cooker and add the two cups of cold water. Add the bottle of cooking wine and let it braise in medium heat for 30 to 40 minutes.
5
Once the meat becomes soft and tender ( test by poking through the meat with a fork), transfer the meat back to the wok to make the sauce.
6
To make the sauce, add the hoisin, oyster, and sugar together with a few tablespoons of cornstarch. Mix well and then add it to the wok. Cook it until the sauce thickens and adjust the amount of sugar if needed. Mix until all the oxtail are covered in sauce and serve immediately.
183
kcal
Calories
12
g
Fat
20
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Oxtail, 1 cooking wine, 1 piece dried apricot, 2 pieces whole ginger, and more.
Yes, Braised Ox Tail falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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