Sichuan oxtail

By DNA Dinners
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  • 1/2 cup (25 grams) dried Thai chili
  • 1 tablespoon (5 grams) cumin seeds
  • 2 1/2 tablespoon (20 grams) red and green Sichuan peppercorns
  • 1/2 cup (92 grams) sesame oil
  • 2 1/2 cups (400 grams) shallots
  • 1/2 cup (80 grams) garlic
  • 1 cup shaoxing
  • 2.5 centimeter piece of ginger
  • 1/2 cup (112 grams) toban jiang
  • 10 cups (2400 grams) water
  • 1 cup (86 grams) chicken powder
  • 1 (8 grams) scotch bonnet peppers
  • 1 cinnamon stick
  • 12 allspice berries
  • 6 shanks oxtail
  • 1 package rice noodles
  • 1 bunch Chinese long beans, chopped on a bias
  • 1/4 cup chopped chives
  • 1/2 cup crispy garlic


  1. Preheat oven to 275 F.
  2. In a large heated stock pot, sauté sliced shallots, garlic, ginger & scotch bonnet in sesame oil until caramelized.
  3. In a separate dry pan toast the crushed all spice berries, dry thai chili, cumin seeds & sichuan peppercorn. Set aside.
  4. Deglaze the pot with shaoshing and reduce by half. Add all the remaining ingredients (including spices) to the pot and bring to a boil. Simmer for one hour.
  5. Lightly coat oxtail with flour. Sear in a pan with oil over medium-high heat.
  6. Once they are all seared, remove from pan.
  7. Add two tablespoons of flour to pan and stir into oil.  Cook for one to two minutes, then add stock and stir.
  8. Add oxtail back to pan. Cover & braise with stock in oven for five hours or until fall off the bone tender.
  9. Remove oxtail from oven, then remove from sauce & let rest for five minutes. Strain sauce & set aside.
  10. Blanch noodles and long beans in boiling salted water for two minutes. Strain & set aside.
  11. Add noodles and beans to a wok, add strained sauce and toss for one minute over medium heat.
  12. Sprinkle crispy garlic and chives over oxtail.
  13. Spin noodles and beans around a carving fork and place in the centre of a plate.
  14. Top with two pieces of braised oxtail.


DNA Dinners

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