Comments on: Chinese Braised Oxtail Stew

By: Jaded

Jaded — Mon, 18 Jan 2010 04:12:33 +0000

I’m done with the first day of making this recipe and so far I’m a little disappointed. I followed the recipe to the “t” and I ended up with only a few tablespoons of sauce which I will be unable to reduce further since it’s already very concentrated.

I plan on making a new batch of sauce tomorrow to compensate. I also tasted the oxtails for seasoning and they are very salty (and I like salt!). I don’t know where the salt & pepper come into play but I assume you meant to season the oxtails before you sear them off. I would recommend skipping seasoning the oxtails since the sauce/marinade will season them.

I don’t mean to me a total basher but I just wanted to give peeps a heads up. :)

By: FRESH LOCAL AND BEST

FRESH LOCAL AND BEST — Sun, 01 Nov 2009 22:34:46 +0000

I love this recipe! I tried making this dish for the first time last week and enjoyed it tremendously. I will be featuring this dish on my blog and linking it to you site over this next week. Thank you for sharing!

Best,

Christine

By: Jean

Jean — Sun, 27 Sep 2009 23:44:56 +0000

Thank you for sharing this recipe … made the first steps this morning, defatted in the afternoon and had it for dinner. After defatting i added some cubed potatoes and hard boiled eggs (soy sauce egg style) and it came out delicious, just like how my grandmother makes it : )

By: handovertail

handovertail — Tue, 10 Feb 2009 03:17:10 +0000

It was really good, but unlike the guy above me I ended up braising my own ox tail that night ; ).

By: ignitehardcore

ignitehardcore — Thu, 29 Jan 2009 20:36:39 +0000

Pardon my candor, but I wanted to thank you; this dish got me laid.

By: GBG

GBG — Mon, 12 Jan 2009 19:54:32 +0000

This is one of the finest recipes I have EVER cooked, and I am no stranger to the kitchen. Although I love oxtails, I may substitute them with beef short ribs next time.

One useful tip: After removing the solids from the sauce, I used a gravy fat separator to eliminate most of the fat before transferring it back to the pot with the oxtails. After cooling and marinating overnight, I would estimate that this additional step removed at least 95% of the fat.

Thanks again for this amazing dish!!

By: Esther

Esther — Fri, 14 Nov 2008 22:51:27 +0000

Hi, is it ok if the star anise is left out?

By: Francine

Francine — Sun, 26 Oct 2008 11:11:45 +0000

Thank you for the recipe. One of my favorite dish is the Sauteed Oxtail with chile in a Vietnamese restaurant in Eden Center, Falls Church, VA. The dish is similar, but it is not brown, it is white, either they do not use or just use a little bit of soy sauce. They serve it with Vietnamese bread. It is a good thing it is quite expensive, so I cannot order it very often. Anyway, what I know is that they boil the oxtails with ginger, star anise, and sugar until they are tender. Then they freeze the oxtails in portions. When someone orders a dish, they defrost one portion and sautees it fresly. It has lemon grass in it and hot peppers, but the recipe is a trade secret. The dish has a small amount of clear broth that you can let your bread soak it in. Hmm, delicious. As you are Vietnamese, do you know the dish? I have not tried your recipe yet, but it sounds good.
I also love the dish with baby clams with lemon grass and eaten with a sesame wafer.

By: Alexa

Alexa — Fri, 24 Oct 2008 20:12:26 +0000

This has got to be the best dish I’ve ever made. I left out the orange and it was perfectly balanced. I made a side of stir fried cabbage. I made a glaze of oyster sauce, cornstarch and water and added that to the cabbage at the end. It went very well with the meat and the rice.

By: Chuck

Chuck — Wed, 05 Mar 2008 08:10:11 +0000

Sabrina, wow! I’m glad you like the recipe. Are you really going to make it again tomorrow? If so, can I come over? Ha ha! I’m craving oxtails now that you brought it up.