Five Spice Braised Oxtail


October 19, 2018


This is a wonderfully fragrant, deliciously sticky, rich, mouthwatering dish that will definitely have you coming back for seconds.

  • Prep: 30 mins
  • Cook: 2 hrs 30 mins


2 kg oxtail joints, fat trimmed

Flour for dusting

2 tbsp olive oil

4 garlic cloves, crushed

2 onions peeled, finely sliced

1 red chilli, finely chopped

2cm fresh ginger root, peeled, finely sliced

4 tbsp Chinese rice wine or dry sherry

3 tsp ground five spice

5 tbsp soy sauce

1 tin cherry tomatoes

800ml chicken stock

Freshly ground salt and black pepper


1Preheat the oven to 180 C.

2Dust the oxtail joints in flour, shaking off any excess, then season with salt and pepper.

3Heat the oil in a heavy based ovenproof casserole dish over a medium heat.

4Add the oxtail joints in batches, browning them on all sides.

5Remove the joints from the heat and set aside on a plate.

6In the same casserole dish, add the garlic, onions, chilli and ginger. Saute them gently over a medium heat until they are soft and translucent.

7Add the rice wine or sherry, five spice, soy sauce and cherry tomatoes.

8Stir for a couple of minutes until all the ingredients have amalgamated, then add the chicken stock. Heat to a simmer, then add the oxtail joints.

9Place the casserole dish into the oven and allow to cook for 2 - 2 1/2 hours until the meat is tender.

10Serve hot, garnished with finely chopped spring onions and a bowl of steamed rice.