One Pot Recipes
One Pot Recipes is a medium Chinese recipe that serves 4. 520 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 45 min | Cook: 2 hrs 30 min | Total: 3 hrs 35 min
Cost: $42.30 total, $10.58 per serving
Ingredients
- 2 lb Oxtail (cut into 2‑inch pieces, bone‑in)
- 0.25 cup All-Purpose Flour (for dusting the oxtail)
- 2 tbsp Olive Oil (extra‑virgin, for searing)
- 4 cloves Garlic (peeled and crushed)
- 1 tbsp Fresh Ginger (grated)
- 2 Red Chili (sliced with seeds for heat)
- 1 tsp Coriander Seeds (lightly toasted)
- 5 tbsp Soy Sauce (light soy sauce preferred)
- 2 tbsp Rice Wine Vinegar
- 1 cup Red Wine (dry, for deglazing)
- 4 cup Chicken Stock (low‑sodium)
- 2 Carrot (peeled and cut into chunks)
- 1 large Onion (sliced)
- 10 Radishes (washed, tops trimmed, leaves saved)
- 1 cup Radish Leaves (torn)
- 1 small Shallot (thinly sliced)
- 2 tbsp Lemon Juice (freshly squeezed)
- 4 Pear (firm, peeled, cored)
- 0.5 cup Sugar (granulated)
- 2 Star Anise (whole)
- 1 pinch Saffron Threads (infused in 2 tbsp warm water)
- 1 tsp Fresh Ginger (for poaching) (grated)
- 2 cup Water (for poaching liquid)
- to taste Salt
- to taste Black Pepper
Instructions
Dust and Sear Oxtail
Pat the oxtail pieces dry, dust them lightly with flour, and sear in the Dutch oven with 2 tbsp olive oil over medium‑high heat until browned on all sides, about 8‑10 minutes.
Time: PT10M
Sauté Aromatics
Remove the oxtail and set aside. Reduce heat to medium, add the crushed garlic, grated ginger, sliced chilies and toasted coriander seeds. Stir for 1‑2 minutes until fragrant.
Time: PT2M
Deglaze and Build the Braising Liquid
Add 5 tbsp soy sauce, 2 tbsp rice wine vinegar and 1 cup red wine, scraping up the browned bits. Let the wine reduce by half, about 8 minutes.
Time: PT8M
Combine Ingredients for Braise
Return the oxtail to the pot, add the sliced onion, carrot chunks, and pour in 4 cup chicken stock until the meat is just covered. Bring to a gentle boil.
Time: PT5M
Oven Braise
Cover the Dutch oven and place it in a pre‑heated oven at 160°C. Braise for 1 hour 30 minutes, or until the meat is fork‑tender and falling off the bone.
Time: PT1H30M
Temperature: 160°C
Prepare Radish Salad
While the oxtail braises, trim radishes, reserve the leaves, halve the remaining radishes and slice the shallot. In a bowl combine radish pieces, leaves, shallot, 2 tbsp lemon juice, 1 tbsp olive oil, and season with salt and pepper. Toss gently.
Time: PT10M
Poach Pears
In a saucepan combine 2 cup water, ½ cup sugar, sliced chili, pinch of saffron (pre‑infused in 2 tbsp warm water), 1 tsp grated ginger, and star anise. Bring to a simmer, add peeled and cored pears, and poach for 8 minutes until tender.
Time: PT8M
Finish the Braise
Remove the Dutch oven from the oven. If the sauce is thin, place the pot over medium heat and reduce for 5‑7 minutes. Adjust seasoning with salt and pepper. Keep warm.
Time: PT7M
Plate and Serve
Place a generous portion of braised oxtail with some of the cooking liquid on each plate. Add a mound of radish salad on the side. Serve the poached pears as a dessert, drizzled with a spoonful of the poaching liquid and a dusting of extra ginger‑saffron powder.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 22 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains seafood (none), Not vegetarian, Gluten‑containing
Allergens: Soy, Gluten
Ingredient Substitutions
- Instead of Oxtail: Beef shank, Beef short ribs
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Red Chili: Thai bird’s eye chili, Serrano pepper
- Instead of Coriander Seeds: Ground coriander (½ tsp)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Rice Wine Vinegar: Apple cider vinegar (1 tbsp)
- Instead of Red Wine: Beef stock (1 cup)
- Instead of Chicken Stock: Vegetable stock, Beef stock
- Instead of Carrot: Parsnip
- Instead of Onion: Leek
- Instead of Radishes: Daikon radish (smaller pieces)
- Instead of Radish Leaves: Arugula
- Instead of Shallot: Red onion (¼ cup)
- Instead of Lemon Juice: Lime juice
- Instead of Pear: Apple (firm)
- Instead of Sugar: Honey (⅓ cup)
- Instead of Star Anise: Chinese five‑spice powder (¼ tsp)
- Instead of Saffron Threads: Turmeric (¼ tsp) for color only
- Instead of Fresh Ginger (for poaching): Ground ginger (¼ tsp)
Equipment Needed
- Large Dutch Oven or Heavy‑Bottomed Pot
- Oven
- Chef's Knife
- Cutting Board
- Garlic Crusher (optional)
- Saucepan
- Mixing Bowl (optional)
- Measuring Cups and Spoons
- Tongs (optional)
- Wooden Spoon (optional)
- Fine Mesh Sieve (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- Dust and sear the oxtail to develop flavor.
- Deglaze the pot with red wine and reduce.
- Braise in the oven at low temperature for tenderness.
- Poach pears with chili, saffron and ginger for aromatic dessert.
Chef Tips from the Video
- Trim excess fat from the oxtail before dusting with flour for a cleaner sauce.
- Toast coriander seeds briefly in a dry pan to release their aroma before adding.
- Add a splash of sesame oil at the end of the braise for an extra layer of Asian flavor.
- For a glossy finish, whisk a teaspoon of cornstarch slurry into the reduced sauce.
Troubleshooting
Oxtail is still tough after the braising time.
Continue cooking in the oven at 160°C, checking every 20 minutes until the meat is fork‑tender. Ensure there is enough liquid to prevent drying.
Sauce is too thin.
Remove the meat, place the pot over medium heat, and reduce the liquid until it coats the back of a spoon.
Pears fall apart during poaching.
Use firm, slightly underripe pears and poach for no more than 8 minutes; turn gently.
Radish salad becomes soggy.
Dress the salad just before serving and toss lightly to keep the leaves crisp.
Storage
Refrigerator: Store braised oxtail and sauce in an airtight container for up to 3 days.
Freezer: Freeze oxtail portions (without radish salad) for up to 2 months; thaw before reheating.
Room temperature: Poached pears can sit at room temperature for up to 2 hours after cooking.
Make-Ahead Tips
- The braised oxtail improves in flavor after a few hours; refrigerate and reheat gently.
- Poached pears can be made a day ahead; keep them in their poaching liquid.
- Radish salad is best served fresh; dress just before plating.
Frequently Asked Questions
What is the cultural significance and history of braised oxtail in Chinese cuisine?
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.
What are the traditional regional variations of Chinese braised oxtail in China?
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.
How is braised oxtail traditionally served in Chinese households?
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.
What occasions or celebrations is braised oxtail traditionally associated with in Chinese culture?
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.
What authentic traditional ingredients are essential for Chinese braised oxtail versus acceptable substitutes?
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.
What are the most common mistakes to avoid when making Chinese braised oxtail at home?
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.
Why does this recipe use soy sauce and rice wine vinegar instead of traditional Chinese black vinegar?
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.
Can I make the braised oxtail ahead of time and how should I store it?
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.
What texture and appearance should I look for when the oxtail is done cooking?
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.
What does the YouTube channel Gordon Ramsay specialize in?
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.
How does the YouTube channel Gordon Ramsay's approach to Chinese‑inspired cooking differ from other Asian cooking channels?
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.
Last updated: August 26, 2026
