Herb-Braised Oxtail

Why people make this dish

This herb-braised oxtail bridges Cantonese and Western cooking in a way that feels entirely natural. The inspiration comes from the classic combination of rosemary, bay, tomato, and slow heat — aromatics that coax deep, fall-off-the-bone tenderness from a cut that rewards patience. The result is rich, fragrant, and completely free of any gamey note — provided fresh rather than frozen oxtail is used, which Nourilo considers the single most important factor.

From a food-therapy perspective, oxtail is one of the most nourishing cuts of beef. Its high collagen and gelatin content is associated in both Chinese and Western nutritional thinking with supporting the joints, tendons, and bones — and the long, slow cooking draws this out into the broth as well.

Method

1. Place the oxtail pieces in a pot of cold water. Slowly bring to a boil over low heat, allowing impurities to rise as foam. Once the surface is covered with foam, remove the oxtail and rinse it clean under running water.

2. In a wok or wide pan, heat a little oil and stir-fry the chopped onion until fragrant and softened. Remove and set aside.

3. In the same pan, add the bay leaves, rosemary, fennel seeds, cinnamon stick, ginger slices, and garlic. Stir-fry briefly until aromatic.

4. Add the blanched oxtail pieces. Deglaze with a splash of cooking wine. Add water to just cover the oxtail. Season with tomato paste, light soy sauce, sugar, and salt.

5. Return the onion to the pot. Bring to a full boil, then reduce heat to low.

6. Simmer gently for about 1.5 hours with the lid on. Add the washed, chopped tomatoes. Continue to simmer for a further 30 minutes.

7. Before serving, skim off the surface oil with a spoon. Taste and adjust seasoning if needed. Serve over rice, noodles, or with bread.

Nourilo’s Tips

• Fresh oxtail makes a significant difference — no gamey smell at all, compared to frozen. It is worth seeking out from a good butcher.
• The butcher must cut only at the joints, not across the bone. Do not try to ask for it to be cut smaller than the joint size allows.
• Stir occasionally during braising so all the ingredients absorb the flavour evenly.
• Feel free to add other herbs you enjoy — lemongrass or sage both work beautifully with oxtail.
• Skim the floating oil before serving for a cleaner, less greasy result.