Oxtail is one of those ingredients that shows up at every Filipino gathering I can remember. We usually make Kare-Kare at home, but after a Costco run left me with more oxtail than usual, I wanted to try something different. This Instant Pot Chinese braised oxtail was the result, rich, sticky, aromatic, and honestly one of the best things to come out of my kitchen in a while.
The Instant Pot takes what used to be a 3-hour stovetop project down to just over an hour. Same fall-off-the-bone result. A lot less waiting.
Jump to:
- Why This Recipe Works
- Key Ingredients
- Substitutions and Additions
- How to Make Instant Pot Chinese Braised Oxtail
- Rose's Tips for the Best Braised Oxtail
- How to Store Leftovers
- What to Serve with Chinese Braised Oxtail
- Recipe FAQs
- More Asian-Inspired Beef Recipes
- Did you try this recipe?
- Instant Pot Chinese Braised Oxtail
Why This Recipe Works
Oxtail is a tough cut loaded with collagen and connective tissue. That's exactly what makes it so good for braising, the low, slow cooking process (or in this case, high-pressure cooking) breaks all of that down into rich, gelatinous, deeply savory meat that coats every grain of rice it touches.
The Chinese braising liquid here does a lot of work: dark soy sauce for color and depth, Shaoxing wine for that signature aromatic quality, star anise and cinnamon for warmth, and oyster sauce to tie everything together with a subtle sweetness. It's a combination that Filipino households and Chinese kitchens have both been cooking with for generations, and it works every single time.
Key Ingredients
- Beef oxtails - The star. Buy them at Costco, H-Mart, or your local Asian grocery store. Larger pieces with more meat on them are worth looking for.
- Dark soy sauce - Deeper color and a more intense, slightly sweet umami flavor than regular soy sauce. Don't skip it or substitute with regular soy alone.
- Shaoxing wine - A Chinese rice wine that adds a signature aromatic quality to braised dishes. Find it at any Asian grocery store. Dry sherry is the closest substitute if you can't find it.
- Star anise - Essential. This is what gives Chinese braised dishes that warm, slightly licorice-like backbone. Use whole pieces, not ground.
- Oyster sauce - Adds sweetness, body, and umami to the braising liquid.
- Rock sugar or honey - Added at the end to balance the savory flavors and help the sauce reduce to a sticky glaze. Rock sugar is the traditional choice. Regular sugar or honey both work.
See recipe card for quantities.
Substitutions and Additions
- Beef short ribs: The closest substitute for oxtail. Use bone-in short ribs cut into 2-3 inch pieces. Reduce cooking time slightly and check for tenderness.
- Five-spice powder: If you don't have individual whole spices, substitute ½ teaspoon of five-spice powder for the star anise, cinnamon, and cloves.
- Daikon radish: Add peeled chunks of daikon to the pot before pressure cooking. It absorbs the sauce beautifully and adds a mild sweetness.
- Carrots: Another great addition that holds up well under pressure and pairs perfectly with the savory braising liquid.
- Tamari: Use tamari in place of soy sauce for a gluten-free version with the same depth of flavor.
How to Make Instant Pot Chinese Braised Oxtail
- Brown the Oxtail: Set your Instant Pot to "Saute" mode. Heat the avocado oil over medium heat. Season the oxtail pieces with salt and pepper. Brown them in batches for 3-4 minutes per batch, ensuring all sides are browned. Remove the browned oxtail and set aside on a plate.
- Saute the Aromatics: Add the chopped onion to the Instant Pot and saute until softened, about 2 minutes. Add the garlic and cook for another minute, stirring constantly until fragrant.
- Build the Flavor: Throw in the star anise, cinnamon stick, cloves, and bay leaves. Cook for 30 seconds, letting the spices release their aroma.
- Deglaze and Pressure Cook: Pour in the Shaoxing wine (or sherry) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (deglazing). Add the browned oxtail pieces back to the pot along with the soy sauce, dark soy sauce, oyster sauce, beef stock (or water), and peppercorns.
- Pressure Cook: Secure the lid and ensure the pressure valve is set to "Sealing." Pressure Cook on "High" for 35-40 minutes. Once finished, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Reduce and Thicken: Carefully open the lid and remove the star anise, cinnamon stick, cloves, and bay leaves. Set the Instant Pot back to "Saute" mode. Add the brown sugar (or honey) and let the sauce simmer and reduce for 5-7 minutes, until it thickens to your desired consistency.
- Serve and Enjoy: Season the sauce with additional salt and pepper to taste. Garnish with chopped green onion (optional) and serve over hot cooked rice.
Rose's Tips for the Best Braised Oxtail
- Brown in batches. Crowding the pot steams instead of sears. Brown the oxtail in two or three batches to get proper color on all sides.
- Deglaze thoroughly. Every browned bit stuck to the bottom is flavor. Make sure you scrape everything up before pressure cooking to avoid the burn notice.
- Marinate overnight if you have time. If you're planning ahead, marinate the oxtails in the soy sauces and spices for a few hours or overnight before cooking. The meat absorbs the flavors more deeply and the result is noticeably better.
- Skim the fat. Oxtail is a fatty cut. If the sauce looks oily after pressure cooking, use a spoon to skim the excess fat from the surface before reducing. Or make it a day ahead — the fat solidifies in the fridge overnight and lifts right off.
- Don't rush the reduce. The 5-7 minutes of simmering at the end is what turns the braising liquid into a proper sticky glaze. Give it the time it needs.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 3 days. The sauce thickens further as it cools, making leftovers arguably even better than the first serving.
Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Tip: Make it a day ahead. The flavors deepen overnight and the fat solidifies on top of the sauce so it lifts off cleanly before reheating.
What to Serve with Chinese Braised Oxtail
- Steamed jasmine rice: The classic. The sticky sauce needs plain rice to soak into.
- Egg noodles: Toss the oxtail and sauce over a bowl of egg noodles for a heartier meal.
- Java rice: A Filipino-style garlic fried rice that holds up beautifully against the bold braising sauce.
- Stir-fried garlic green beans: A simple, crisp vegetable side that cuts through the richness perfectly.
- Steamed bok choy. Quick to cook and fresh enough to balance the deep savory flavors of the braise.
Recipe FAQs
Imagine a luxurious beef experience! Oxtail boasts a rich, savory beef flavor with a unique, melt-in-your-mouth texture due to its gelatinous collagen.
You got it! Braising is a slow-cooking magic trick. The longer you braise tougher cuts like oxtail, the more the connective tissue breaks down, transforming them into incredibly tender and delicious bites.
Nope! Braising is about achieving both browning and simmering. The meat should be partially submerged in flavorful liquid, allowing some surface area to brown for added depth of flavor.
Too much liquid can dilute the flavor, so aim for partial submersion.
Short ribs, chuck roast, and brisket are all excellent braising cuts.
More Asian-Inspired Beef Recipes
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Instant Pot Chinese Braised Oxtail
Equipment
- Instant Pot
Ingredients
- 2 pounds Beef Oxtails
- 2 tablespoon Avocado oil or any neutral oil
- 1 tablespoon garlic minced
- 1 cup onion chopped
- 1 piece Cinnamon stick
- 3 pieces Star anise
- 6 pieces Cloves
- 2 pieces Bay leaves
- 5 tablespoons Shaoxing wine
- 2 tablespoons Dark soy sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 can Beef stock or about 2 cups Water
- 1 teaspoon peppercorns
- 2 tablespoons sugar or honey or rock sugar
- salt and pepper
Instructions
- Brown the Oxtail: Set your Instant Pot to "Saute" mode. Heat the avocado oil over medium heat. Season the oxtail pieces with salt and pepper. Brown them in batches for 3-4 minutes per batch, ensuring all sides are browned. Remove the browned oxtail and set aside on a plate.2 pounds Beef Oxtails, salt and pepper
- Saute the Aromatics: Add the chopped onion to the Instant Pot and saute until softened, about 2 minutes. Add the garlic and cook for another minute, stirring constantly until fragrant.2 tablespoon Avocado oil or any neutral oil, 1 tablespoon garlic, 1 cup onion
- Build the Flavor: Throw in the star anise, cinnamon stick, cloves, and bay leaves. Cook for 30 seconds, letting the spices release their aroma.1 piece Cinnamon stick, 3 pieces Star anise, 2 pieces Bay leaves
- Deglaze and Pressure Cook: Pour in the Shaoxing wine (or sherry) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (deglazing). Add the browned oxtail pieces back to the pot along with the soy sauce, dark soy sauce, oyster sauce, beef stock (or water), and peppercorns.2 pounds Beef Oxtails, 5 tablespoons Shaoxing wine, 2 tablespoons Dark soy sauce, 2 tablespoons Soy sauce, 2 tablespoons Oyster sauce, 1 can Beef stock or about 2 cups Water, 1 teaspoon peppercorns, 6 pieces Cloves
- Pressure Cook: Secure the lid and ensure the pressure valve is set to "Sealing." Pressure Cook on "High" for 35-40 minutes. Once finished, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Reduce and Thicken: Carefully open the lid and remove the star anise, cinnamon stick, cloves, and bay leaves. Set the Instant Pot back to "Saute" mode. Add the brown sugar (or honey) and let the sauce simmer and reduce for 5-7 minutes, until it thickens to your desired consistency.2 tablespoons sugar or honey
- Serve and Enjoy: Season the sauce with additional salt and pepper to taste. Garnish with chopped green onion (optional) and serve over hot cooked rice.
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Notes
- For deeper flavor, marinate the oxtails in the soy sauces and spices for a few hours or overnight before braising. This extra step allows the meat to absorb the rich flavors, resulting in a more tender and flavorful dish.
- For an even deeper flavor, brown the oxtails thoroughly before braising them in the Instant Pot. This step ensures the meat caramelizes, creating a richer, more savory flavor.
