Spicy Asian Oxtail

Recipe by www.foodlovers.co.nz


  • 2kg oxtail, chopped into pieces
  • salt
  • 1/4 cup flour
  • 1/2 cup rice wine (or sherry)
  • 3/4 cup soy sauce
  • 2 tbsp brown sugar
  • 2 star anise
  • 2 cups beef stock
  • 1/2 cup water
  • 2cm knob ginger, sliced
  • 1 red chilli, seeds removed and finely chopped
  • 3 kaffir lime leaves
  • 2 x 2cm wide strips orange peel
  • 1 tsp finely grated lime rind
  • oil for frying


  1. Preheat oven to 170ºC.
  2. Place oxtail in a plastic bag with flour and salt – shake until oxtail is lightly covered with flour. Heat oil in a frying pan and brown oxtail in batches.
  3. Pour off fat from frying pan and wipe out any burnt fragments, pour rice wine into the pan and reduce by half.
  4. Place oxtail, rice wine, soy sauce, brown sugar, star anise, beef stock, water, ginger, lime leaves, and grated lime in a casserole dish, cover and cook for 3-4 hours until meat is falling off the bone. Remove meat from the casserole, cover and set aside.
  5. Allow liquid to cool and skim off fat as it rises. Check consistency of liquid and reduce if needed (the sauce shouldn’t be too thick).
  6. Meanwhile heat a little oil in a large in a frying pan over a high heat and brown oxtail until crisp. Serve oxtail.

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