Asian Style Beef Oxtail

    10 hours 25 minutes

    This is just a family recipe that I have changed slightly, the flavours are stronger. It is a simple dish with just simple ingredients but you will need a large pot to fit all the ingredients (can be a 1 pot dish if you wish). This dish is an overnight dish. Leaving it overnight in the fridge allows the excess oil/fat from oxtail to float to the top, therefore easily removing them.

    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 2 packs of oxtail (usually 6-8 big pieces and 6-8 small ones)
    • flour to coat
    • 3 onions
    • 4-5 cloves of garlic
    • 1 litre of beef stock (more might be needed)
    • 1 lemongrass stick (bottle/tube from supermarket is fine, just add extra)
    • 2 tablespoons of oyster sauce
    • 1-2 pieces stone sugar (can be purchased at local supermarket, Asian food aisle)
    • carrots/vegetables of your choice

    Preparation:25min  ›  Cook:2hours  ›  Extra time:8hours chilling  ›  Ready in:10hours25min 

    1. Trim oxtail and remove excess fat, do leave a small amount. Cover oxtail with flour on all sides.
    2. Slice two of the three onions and roughly dice the garlic.
    3. Roughly dice lemongrass (skip this step if you bought lemongrass paste).
    4. In a frying pan, brown all sides of the oxtail and put oxtail on paper towels to soak excess oil.
    5. In the large pot, slightly brown garlic and onions. 2-3 minutes. Put oxtail on top of onion/garlic mixture.
    6. Add 1 litre of beef stock into the pot (make sure enough beef stock to cover the ingredients); add lemon grass; add 2 tablespoon of oyster sauce and then add 1 big piece of stone sugar (more or less depending on your taste).
    7. Bring the oxtail to the boil, make sure all the ingredients are stirred in.
    8. On medium to low heat cook uncovered for 30 minutes, 30 minutes covered (stirring occasionally).
    9. Put aside let it cool, once cooled put in fridge overnight. This is an important step.
    10. Next day, take pot out of fridge, remove the white/cream stuff of the top layer (this is excess oil/fat from frying onions and the oxtail).
    11. Return oxtail and bring to the boil (stirring occasionally to avoid mixture sticking to the bottom of the pot, this tends to happen from heating cold food).
    12. Cook for another 45-60 minutes on medium to low heat, stirring occasionally, this is also the perfect time to taste and see what needs to be added, this depends on your taste.
    13. Add desire vegetables into the mixture at the appropriate cooking time.
    14. Optional: you can thicken the sauce to your desire by mixing equal amounts of flour and cornflour with water (mix well or else there will be lumps). 1/2 tablespoon each will thicken it slightly, more to thicken it more.
    15. Serve with rice or mashed potatoes. (I prefer rice.)

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    Just tried the recipe, AWESOME!!!! Great tip putting dish overnight in fridge, because there was a large layer of white creamy oil on top, and skimmed it off and it was perfect, would definitely try again.  -  16 Oct 2009