Braised oxtail, known as "牛尾炖汤" (niú wěi dùn tāng), has long been a comfort food in Chinese households, especially in northern regions where hearty soups are prized during cold winters. Historically, it was a way to stretch a small amount of meat into a nourishing broth for the whole family.

In Sichuan, oxtail is often spiced with doubanjiang and peppercorns for a numbing heat. In Cantonese cooking, the broth is lighter, flavored with ginger, star anise and Shaoxing wine. The recipe here blends a Cantonese‑style light stock with a touch of Sichuan heat from fresh chilies.

It is typically served hot in a deep bowl, accompanied by steamed rice or mantou (steamed buns) to soak up the rich broth. A side of pickled vegetables or a simple cucumber salad is common to balance the richness.

Braised oxtail is often prepared for family gatherings during Lunar New Year and winter festivals because its hearty broth symbolizes prosperity and warmth. It is also a popular dish for birthday banquets in many regions.

Traditional ingredients include oxtail, ginger, garlic, star anise, Shaoxing wine, and light chicken or beef stock. Acceptable substitutes are dry red wine for Shaoxing wine, vegetable stock for chicken stock, and soy sauce can be swapped with tamari for a gluten‑free version.

Common errors include overcrowding the pot during searing, which prevents proper browning, and cooking the braise uncovered, which causes the liquid to evaporate too quickly. Also, using too much salt early can make the final sauce overly salty.

Soy sauce adds depth and color, while rice wine vinegar provides a bright acidity that balances the richness of the oxtail. Black vinegar would give a darker, more mellow flavor, but the chosen combination keeps the broth light and peppery, matching the radish salad.

Yes, the braised oxtail can be prepared a day ahead. Cool it to room temperature, then refrigerate in an airtight container. Reheat gently on the stovetop, adding a splash of stock if the sauce has thickened.

The meat should be fork‑tender, pulling away from the bone with a glossy, deep‑brown broth. The sauce should coat the back of a spoon and have a slightly thickened consistency without being gelatinous.

The YouTube channel Gordon Ramsay showcases professional‑grade cooking techniques, high‑energy kitchen tutorials, and a focus on classic and modern British and international cuisine, often emphasizing flavor, speed, and kitchen efficiency.

Gordon Ramsay blends his signature high‑heat, precision‑driven style with traditional Chinese flavors, often simplifying complex techniques for home cooks while still insisting on proper searing, deglazing, and low‑and‑slow braising, unlike many Asian channels that may rely more on wok‑only methods.