Craving fall-off-the-bone goodness? This ain't your grandma's stew - it's Instant Pot Chinese braised oxtail, all tender meat in a sticky, delicious sauce!
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We love oxtails in our household! I usually make Kare-Kare, but I wanted to try something new. After another Costco run (because who doesn’t love bulk shopping?), I found myself with a stash of oxtails in the freezer.
Instead of my usual dish, I decided to venture into Chinese flavors and experiment with braising the oxtails. Using the Instant Pot cuts down cooking time, and the results are absolutely delicious!
Jump to:
- Why You'll Love This Recipe?
- What is Braising?
- Why is Braising the Best Way to Cook Oxtail?
- Can I really Braise in an Instant Pot?
- Ingredients for Chinese Braised Oxtail
- How to Cook Chinese Braised Oxtail
- Variation Ideas
- What to Serve with Chinese Braised Oxtails?
- How to Store Leftovers?
- Top tip: Brown Your Oxtails!
- Recipe FAQs
- More Asian Favorites
- Must-Try Dessert Ideas
- 📋 Recipe
- Instant Pot Chinese Braised Oxtail
Why You'll Love This Recipe?
- Quick and Easy: Thanks to the Instant Pot, you get perfectly braised oxtails in a fraction of the time.
- Rich and Flavorful: The combination of spices, soy sauces, and Shaoxing wine creates a deeply savory and aromatic sauce.
- Perfectly Tender Meat: The braising process ensures that the oxtails are juicy and fall-off-the-bone tender.
- Versatile: Serve it with rice, noodles, or steamed vegetables to make a complete meal.
- Kid-Friendly: The rich sauce and tender meat make it a hit for the entire family.
What is Braising?
Braising is a cooking method that combines both wet and dry heat. First, the meat is seared to lock in flavor, then it's simmered in liquid until tender.
This method works wonders for tougher cuts like oxtails, as it breaks down the connective tissue, making the meat melt-in-your-mouth tender. It's the perfect technique for oxtails and ideal for recipes like this Chinese braised oxtails, beef pares or beef adobo!
Why is Braising the Best Way to Cook Oxtail?
Braising is the champion for oxtail! Here's why: this low and slow method, achievable in your Instant Pot too, works magic on tough cuts. It gently breaks down connective tissue, transforming oxtail from chewy to melt-in-your-mouth tender. Plus, the slow simmer infuses deep flavors from aromatics like ginger and garlic, resulting in a rich sauce that elevates the entire dish.
Can I really Braise in an Instant Pot?
Absolutely! The Instant Pot is a fantastic tool for braising, making it a great fit for this oxtail recipe. It uses pressure to mimic the slow-and-low cooking of traditional braising methods, but in a fraction of the time.
Ingredients for Chinese Braised Oxtail
- Beef Oxtails: The star of the show. Tough but perfect for braising to create melt-in-your-mouth tenderness.
- Avocado Oil or Neutral Oil: For searing the oxtails, avocado oil works well, but any neutral oil like canola or vegetable oil will do.
- Garlic (Minced): Fresh garlic adds a rich aroma and depth of flavor.
- Onion: Sweet and savory, it balances the dish perfectly.
- Cinnamon Stick: Adds a subtle warmth and complexity to the braise.
- Star Anise: Essential for that authentic Chinese flavor, bringing sweet, licorice-like notes.
- Cloves: Aromatic and slightly spicy, they enhance the depth of flavor.
- Bay Leaves: Adds an earthy flavor to balance the spices.
- Shaoxing Wine: A must-have for authentic Chinese braised dishes. If you don’t have it, dry sherry works as a substitute.
- Dark Soy Sauce: For color and a deep umami flavor.
- Soy Sauce: A lighter, saltier soy sauce to balance out the dark soy.
- Oyster Sauce: Adds sweetness and depth with a rich umami flavor.
- Beef Stock or Water: About 2 cups. Use beef stock for a richer flavor or water if you prefer a lighter sauce.
- Peppercorns: Whole peppercorns give a gentle heat and bite to the dish.
- Sugar or Honey (or Rock Sugar): To balance the savory flavors. Rock sugar gives an authentic touch, but honey or regular sugar works too.
- Green onion for garnish
See recipe card for quantities.
Substitutions and Additions
- Beef Short Ribs: Substitute the oxtail with bone-in beef short ribs cut into 2-3 inch pieces. The cooking time might need to be adjusted slightly depending on the thickness of the short ribs.
- Chicken Broth: Swap the beef broth with chicken broth for a slightly lighter flavored sauce.
- Vegetable Broth: For a vegetarian option, use vegetable broth instead of beef broth. You might want to add a tablespoon of soy sauce or a splash of Worcestershire sauce to deepen the flavor profile.
- Coconut Sugar: Substitute the brown sugar or honey with coconut sugar for a touch of caramel flavor and a slightly lower glycemic index.
- Five-Spice Powder: If you don't have star anise, cinnamon stick, cloves, and bay leaves, you can use ½ teaspoon of five-spice powder instead. Five-spice powder is a blend of these spices and will add a similar flavor profile.
- Tamari: Substitute soy sauce with tamari if you have a gluten sensitivity. Tamari is a naturally gluten-free soy sauce made from soybeans only.
- Daikon Radish: Add peeled chunks of daikon for a mild, slightly sweet vegetable that absorbs the sauce beautifully.
- Carrots: For a sweeter, vegetable addition that pairs perfectly with the savory sauce.
How to Cook 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.
Variation Ideas
- Spicy Braised Oxtails: Add some fresh red chili or chili oil for a spicy kick to your braised oxtails.
- Sweet and Spicy Oxtails: Add a spoonful of hoisin sauce and a few red pepper flakes for a sweet and spicy variation.
- Ginger Braised Oxtails: Incorporate fresh slices of ginger along with the garlic for an aromatic, warming twist.
- Tomato-Based Braised Oxtails: Add canned tomatoes or tomato paste to the braise for a slightly tangy and hearty variation.
- Coconut Braised Oxtails: For a rich and creamy twist, swap out half of the beef stock for coconut milk.
What to Serve with Chinese Braised Oxtails?
- Steamed Jasmine Rice: The perfect accompaniment to soak up the rich, flavorful sauce.
- Egg Noodles: Serve the oxtails over a bed of egg noodles for a hearty, noodle-based meal.
- Chinese Steamed Buns (Mantou): Soft, fluffy buns to mop up all the delicious sauce.
- Steamed Bok Choy: A simple and fresh vegetable side to balance the richness of the braised oxtails.
- Fried Rice: For a more flavorful base, serve the braised oxtails with fried rice like Java rice.
- Stir-Fried Green Beans: Lightly stir-fried green beans offer a healthy, crisp side that complements the bold flavors of braised oxtails.
How to Store Leftovers?
Store leftover braised oxtails in an airtight container in the fridge for up to 3 days. To reheat, simmer gently on the stovetop or microwave until warmed through. The sauce will thicken as it sits, making it even more flavorful the next day!
Top tip: Brown Your Oxtails!
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.
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 Favorites
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Must-Try Dessert Ideas
These are my favorite dishes to serve with Instant Pot Chinese Braised Oxtail recipe:
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📋 Recipe
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
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.
- 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.
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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.
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