Caramelized Ox Tails

Nov 29

3–4 lbs oxtails – trimmed, rinsed, patted dry (no wet beef, please)
Salt + pepper – generously
2 tablespoons oil – for searing
1 onion, chopped
4 cloves garlic, smashed or minced
1-inch knob of fresh ginger, grated
2 tablespoons soy sauce – the umami backbone
2 tablespoons brown sugar – we’re going sticky
1 tablespoon oyster sauce – rich, salty, savory depth
1 tablespoon rice vinegar OR apple cider vinegar – we need balance
1/2 cup beef broth or water – keeps things saucy
Optional: 1 star anise or 1 cinnamon stick – subtle warmth if you’re feeling fancy
Chili flakes or fresh chili (optional) – for a little back-end heat
Green onions & sesame seeds (for garnish) – because aesthetics matter

Salt + pepper the oxtails like you mean it.
Heat oil in a heavy-bottomed pot (Dutch oven = hero).
Sear oxtails on all sides until deep golden brown. Don’t rush. You want that crust.
Remove and set aside—try not to nibble.

In the same pot, toss in the onion. Sauté until softened and golden.
Add garlic + ginger. Stir until it smells like you know what you’re doing.
Stir in soy sauce, brown sugar, oyster sauce, vinegar, and broth.
Bring to a simmer and taste, it should be sweet, salty, slightly tangy, and dangerous.
Toss the oxtails back in. Add star anise or cinnamon if you’re going full flavor wizard.

Cover and cook on low heat for 2.5 to 3 hours, or until the oxtails are fall-apart tender.
Stir occasionally and flip the oxtails to keep everyone soaked and happy.
Sauce will reduce and thicken over time, if it gets too dry, splash in more broth or water.
For extra caramelization at the end, uncover for the last 20–30 mins and let the sauce get sticky and glossy. (Or toss the whole pot in the oven at 375°F for that final caramel blast.)

Once the oxtails are tender and the sauce is thick and glossy, crank up the heat slightly and reduce the sauce until it sticks like a clingy ex.
Spoon sauce over the oxtails. Watch it coat like a savory syrup of dreams.
Garnish with chopped green onions, sesame seeds, or crushed peanuts if you're wild.

Steamed jasmine rice or coconut rice
Roasted plantains or garlic mashed potatoes
Braised greens, bok choy, or something crisp and green so your plate doesn’t look like a meat explosion

Even better the next day the flavors deepen like a well-written novel.
Want more sweetness? Add a tablespoon of honey or palm sugar at the end.
Feeling spicy? Toss in fresh chili or a dash of chili crisp for some kick.
Oxtails fatty? Skim excess fat off the top before serving (or chill it overnight and scoop off the solidified fat like a genius).

Silique Kitchen

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