Chinese-Style Braised Oxtails with Baby Bok Choy

Chinese-Style Braised Oxtails with Baby Bok Choy
Photo by Luca Trovato


  • ½ cup soy sauce
  • 8 garlic cloves, sliced
  • 12 baby bok choy, washed
  • 2 cups halved and sliced onions
  • 1 Tbs. Chinese brown bean paste (also called ground bean paste)
  • ½ cup thinly sliced scallions (white and light green parts)
  • Steamed rice (I use jasmine rice), for serving
  • + 5 more ingredients
    • 2 whole star anise
    • 4 lb. oxtails, most external fat trimmed
    • 3 Tbs. dark brown sugar
    • 6 ¼-inch rounds fresh ginger
    • 2 cups homemade beef stock, canned low-sodium chicken broth, or water

Arrange the oxtails in a large Dutch oven. Add the stock, star anise, ginger, onions, garlic, soy sauce, brown sugar, and bean paste, making sure the oxtails are covered in liquid; if necessary, add water to cover. Bring to a boil, then reduce to a simmer and cook, partially covered, for 3 hours,...

View full recipe at Fine Cooking


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