{"id":20,"date":"2025-06-24T03:59:28","date_gmt":"2025-06-24T03:59:28","guid":{"rendered":"https:\/\/chefcelia.me\/?p=20"},"modified":"2025-06-24T04:08:28","modified_gmt":"2025-06-24T04:08:28","slug":"braised-oxtail","status":"publish","type":"post","link":"https:\/\/chefcelia.me\/?p=20","title":{"rendered":"Red Braised Oxtail"},"content":{"rendered":"\n<p>This one is for my friend, who is expecting a bundle of joy next month! Hope you and baby enjoy!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/chefcelia.me\/wp-content\/uploads\/2025\/06\/Red-Braised-Oxtail-768x1024.png\" alt=\"\" class=\"wp-image-22\" style=\"width:392px;height:auto\" srcset=\"https:\/\/chefcelia.me\/wp-content\/uploads\/2025\/06\/Red-Braised-Oxtail-768x1024.png 768w, https:\/\/chefcelia.me\/wp-content\/uploads\/2025\/06\/Red-Braised-Oxtail-225x300.png 225w, https:\/\/chefcelia.me\/wp-content\/uploads\/2025\/06\/Red-Braised-Oxtail-1152x1536.png 1152w, https:\/\/chefcelia.me\/wp-content\/uploads\/2025\/06\/Red-Braised-Oxtail-1536x2048.png 1536w, https:\/\/chefcelia.me\/wp-content\/uploads\/2025\/06\/Red-Braised-Oxtail-scaled.png 1920w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3.5 lbs of oxtail (about 5 pieces, a mix of large and small)<\/li>\n\n\n\n<li>5 cloves of garlic, minced<\/li>\n\n\n\n<li>1 stalk of green onions, chopped into 2 inch-stalks<\/li>\n\n\n\n<li>2-inch piece of ginger, sliced<\/li>\n\n\n\n<li>6 star anise<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>1 teaspoon of Chinese 5-spice powder<\/li>\n\n\n\n<li>6 cloves<\/li>\n\n\n\n<li>3 tablespoons of dark soy sauce<\/li>\n\n\n\n<li>1 tablespoon of light soy sauce<\/li>\n\n\n\n<li>1\/2 cup of rice wine<\/li>\n\n\n\n<li>1 tablespoon of brown sugar<\/li>\n\n\n\n<li>salt to taste<\/li>\n\n\n\n<li>oil as needed<\/li>\n\n\n\n<li>water as needed<\/li>\n\n\n\n<li>stir-fry vegetable (optional)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Feel free to improvise by adding more ingredients such as cinnamon, five-spice, or cloves; you can also omit the bay leaf or the dried red pepper. The taste will not vary too much since what gives this dish great flavor is the braising itself!<\/li>\n\n\n\n<li>Substitute the turnip with Napa cabbage\/cabbage\/carrot, and it will taste just as great.<\/li>\n\n\n\n<li>Make sure the oxtails are pat dry before cooking for better charring.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Trim the oxtails to get rid of most of the pure fat around each bone. You\u2019ll still be left with a decent amount of fat once they\u2019re cooked because oxtail is a very fatty meat.<\/li>\n\n\n\n<li>Heat oil up in a pan, and brown all sides of the oxtail for about 7 \u2013 10 minutes; set aside.<\/li>\n\n\n\n<li>In the same pan, on medium-low heat, put in all of the dry ingredients: garlic, ginger, green onions, star anise, cloves and bay leaf; stir fry until fragrant. Save the Chinese five-spice powder for later.<\/li>\n\n\n\n<li>Place the browned oxtail back into the pan.<\/li>\n\n\n\n<li>Then add the wet ingredients: soy sauce, rice wine and water; then add the sugar.<\/li>\n\n\n\n<li>Turn up the heat and bring to a boil.<\/li>\n\n\n\n<li>At this point, turn the heat to low and simmer 3-4 hours.<\/li>\n\n\n\n<li>Flip the oxtail every hour and sprinkle the Chinese five-spice powder.<\/li>\n\n\n\n<li>About 30 minutes before the oxtail is done, stir fry the vegetables.<\/li>\n\n\n\n<li>Garnish with chopped green onions if you have them.<\/li>\n\n\n\n<li>Ready to serve!<\/li>\n\n\n\n<li>Serve with white or brown rice.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This one is for my friend, who is expecting a bundle of joy next month! Hope you and baby enjoy! Ingredients Tips Instructions<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/chefcelia.me\/index.php?rest_route=\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefcelia.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefcelia.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefcelia.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefcelia.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20"}],"version-history":[{"count":2,"href":"https:\/\/chefcelia.me\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions"}],"predecessor-version":[{"id":23,"href":"https:\/\/chefcelia.me\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions\/23"}],"wp:attachment":[{"href":"https:\/\/chefcelia.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefcelia.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefcelia.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}