Instant Pot Chinese Braised Oxtail

Succulent oxtail pieces simmered in a rich and aromatic sauce, adorned with fragrant green onions and star anise, creating a flavorful and visually appealing dish.

5 from 2 votes

Instant Pot Chinese Braised Oxtail

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!

Prep Time10

Cook Time20

Pressure Cooking40

Total Time1 10

Course: dinner, Main Course

Cuisine: Asian, Chinese

Servings: people

Calories: 1021kcal

Author: Rose Sioson

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.

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.

Nutrition