Seto Yaki Dinnerware
The ceramics produced in Seto City are known as Setomono (Seto ware), a term that has become a generic term for ceramics not only in Japan but also throughout the world.
Chinese Braised Oxtail in a Cast Iron Pot
Last updated: 20 August 2026
Warm up this winter with 'Savory Winter Delight: Chinese Braised Oxtail'. This hearty, aromatic dish is wonderfully warming, making it perfect for embracing the colder season.
Packed with beneficial collagen, oxtail is not only flavourful but also beneficial for joint health and skin vitality. Slow braising allows the meat to tenderise, resulting in a melt-in-the-mouth experience, while the accompanying sauce absorbs a melange of spices and herbs, becoming thick and intensely savoury.
You do not need to be a member of House Stark to enjoy this recipe; all you need is a passion for great food and an excellent butcher.
While we have used a Sori Yanagi cast iron pot in this recipe, it is flexible. You can easily achieve the same delicious results using donabes Japanese clay pots or Happycall vacuum pots.
Serving Suggestions
Although rice makes a wonderful side dish, for a twist, pair your braised oxtail with roasted vegetables served on a bagna cauda (anchovy and garlic sauce). For added depth, try adding pureed cauliflower and walnuts for thickness.
Considering a variation? Red wine is great for deglazing, but apple cider could offer a refreshing alternative.
For leftovers, strip the meat off the bones and mix with Singapore noodles, adding a dash of XO sauce on top. It's a deliciously different way to enjoy this hearty dish!
Food Ingredients
- 1.2 kg oxtails
- 1 onion, finely diced
Seasoning Ingredients
- Salt and pepper to taste
- 1 tbsp cooking oil
- 4 cloves garlic, coarsely chopped
- 1 tbsp fresh ginger, sliced
- 8 cloves
- 2 cinnamon sticks
- 5 star anise
- 2 bay leaves
- 1/2 cup red wine
- 1/2 cup Shaoxing wine
- 2 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 1 tbsp rock sugar or granulated sugar
- 1 1/2 cups water
- 1/2 cup chicken stock
- 2 strips of orange peel
Braising Tips
- Patience is key. Braising is a slow-cooking method that takes several hours. The meat is done when it's tender and falling off the bone.
- Ensure you brown the oxtail on all sides before braising. This step enhances the flavor of the final dish.
- Once done, remove the lid and let the sauce reduce to your preferred consistency.
- When oxtail is cooked correctly, especially with methods like slow braising, it can become incredibly tender. The connective tissues, collagen, and gelatin in the oxtail break down over long cooking times, rendering the meat soft and gelatinous. As a result, the meat can feel like it "melts in the mouth".
- Serve your Braised Oxtail hot, and relish in the taste of hearty goodness!
Instructions
- Rinse and pat dry the oxtails. Season generously with salt and pepper.
- Heat the oil in your casserole pot and sear the oxtails until browned on all sides. Once done, set them aside.
- In the same pot, sauté the onion, garlic, ginger, cloves, cinnamon, star anise, and bay leaves for a couple of minutes.
- Pour in the red wine to deglaze the pot, letting it simmer for a minute.
- Be sure to follow the correct measurement of red wine listed in the ingredient list.
- Next, introduce the Shaoxing wine, dark soy sauce, light soy sauce, sugar, water, chicken stock, and orange peel to the pot.
- Return the seared oxtails to the pot. Bring the mixture to a boil, then cover and simmer on low heat for about three hours, or until the meat begins to pull away from the bones.
- Once done, remove the lid and let the sauce reduce to your preferred consistency.
- Serve your Braised Oxtail hot, and relish in the taste of hearty goodness!
About the Author
Roger Young, a professional musician with the Melbourne Symphony Orchestra and an enthusiastic chef, is the mastermind behind this recipe. His unique fusion of culinary art and music is showcased on his 'Fiddle And Food' channel. Collaborating with My Cookware®, Roger brings to life exceptional recipes enhanced by his delightful tunes.
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Seto Yaki Dinnerware
The ceramics produced in Seto City are known as Setomono (Seto ware), a term that has become a generic term for ceramics not only in Japan but also throughout the world.
