Sichuan Peppercorn Red Braised Oxtail
Tender oxtail braised low and slow with Sichuan peppercorns, star anise, and aromatic ginger in a soy-wine reduction. The meat falls from the bone after hours in the oven, coated in a glossy, deeply savory sauce with numbing spice and caramelized depth.
Ingredients
- 3 ¼ lb oxtail
- 4 tablespoon oil
- 1 ¾ oz fresh ginger
- 12 clove garlic
- 2 red chili pepper, whole
- 3 star anise, whole
- 2 teaspoon red Sichuan peppercorns
- 1 tablespoon granulated sugar
- ⅓ cup rice winedry sherry1:1no_sub_confidence_neutral
subtle flavor difference
- ½ cup soy sauce
- 1 cup chicken broth
- 1 teaspoon rice vinegar
Instructions
- 1
Preheat oven to 325°F.
- 2
Rinse and dry oxtail thoroughly with a clean towel.
- 3
Heat oil in a deep saute pan over high heat.
- 4
Brown oxtail in batches until surface is covered and no blood releases. Set aside.
- 5
Drain oil, leaving 2 tablespoons, and reduce heat to medium.
- 6
Add ginger and cook until shriveled and browned at edges, about 5 minutes.
- 7
Return oxtail to pan.
- 8
Add garlic, star anise, Sichuan peppercorns, sugar, and chili pepper.
- 9
Turn heat to high and keep stirring until sugar caramelizes and all ingredients are coated in deep brown, amber sheen.
- 10
Transfer all ingredients to cast-iron or ovenproof pot on stove.
- 11
Add rice wine and soy sauce.
- 12
Let gently boil for a minute, turning to coat evenly.
- 13
Add chicken broth and bring to simmer. Liquid should not cover ingredients; sauce should taste slightly underseasoned at this point.
- 14
Cover pot and transfer to oven.
- 15
Braise for 3 to 3.5 hours, turning oxtail every hour or so for even cooking.
- 16
Oxtail should be very tender and nearly falling from bone; braising liquid should have reduced dramatically.
- 17
Carefully remove oxtail from braising liquid without tearing.
- 18
Tilt pot and skim fat from surface without reducing sauce on bottom.
- 19
Discard star anise and ginger slices, pressing to extract sauce.
- 20
Return oxtail to pot and place over high heat.
- 21
Add rice vinegar and reduce sauce slightly until oxtail are coated in shiny sheen.
- 22
Serve over hot steamed rice.
Tips
Source states sauce should taste slightly underseasoned before braising due to excess water; adjust with more soy sauce if it tastes bland.
Turning oxtail every hour ensures even braising and tenderness.
Remove oxtail carefully to avoid tearing meat that is nearly falling from bone.
Press ginger slices and star anise when discarding to extract maximum sauce.
Good to Know
Cover and refrigerate up to 4 days. Flavors deepen overnight.
Braise completely through step 20. Cool, cover, and refrigerate up to 4 days. Reheat gently before final reduction and serving.
Over hot steamed rice. Spoon sauce over meat.
Common Mistakes
Skip browning step to avoid loss of deep savory flavor and fond.
Do not cover with liquid to avoid making a stew instead of a braise.
Turn oxtail regularly to avoid uneven cooking and tough spots.