Teriyaki Braised Oxtails
Teriyaki Braised Oxtails
Ingredients
For the Oxtails
- 3 pounds oxtail, cut into 2-inch sections
- 1/4 cup cornstarch
For the Braising Liquid and Aromatics
- 1 1/2 quarts stock, beef or chicken
- 1 yellow onion, large, quartered
- 1 bunch green onions, cut into 2-inch pieces, divided
- 1 ginger, 2-inch piece, sliced
- 4 cloves garlic, smashed
- 1 kombu, 4-inch piece, dried kelp
- 1 teaspoon sansho peppercorns, green Szechuan peppercorns
For Seasoning and Garnish
- 1/2 cup Kikkoman Teriyaki Takumi sauce
- 1/4 cup Kikkoman All-Purpose soy sauce
- 2 tablespoons toasted sesame seeds, for garnish
Instructions
- 1
Place the oxtail pieces in a large pot and cover completely with cold water. Let them soak for 30 minutes to draw out any impurities. Drain the water thoroughly, then pat the oxtails very dry with paper towels.
⏱️ 35 min
- 2
Lightly coat the dried oxtail pieces evenly with cornstarch.
⏱️ 5 min
- 3
Preheat your oven to 275°F. In a large, oven-safe pot or Dutch oven, sear the cornstarch-coated oxtails over high heat until they are nicely golden brown on all sides. This should take about 3-4 minutes per side.
⏱️ 15 min•🌡️ 275
- 4
Add the quartered yellow onion to the pot with the seared oxtails. Pour in the stock. Then, add the aromatics: most of the green onions (reserve some for garnish), sliced ginger, smashed garlic, kombu, and sansho peppercorns.
⏱️ 10 min
- 5
Bring the mixture to a hard boil on the stovetop. Skim off any foam or scum that rises to the surface. Once boiling, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
⏱️ 10 min•🌡️ 275
- 6
Braise the oxtails in the oven for 3 hours, or until very tender.
⏱️ 180 min•🌡️ 275
- 7
After 3 hours, carefully remove the pot from the oven. Add the Kikkoman Teriyaki Takumi sauce and Kikkoman All-Purpose soy sauce to the pot. Stir gently to combine the sauces with the braising liquid. Cover the pot again and let it rest for 1 hour, allowing the flavors to meld.
⏱️ 60 min
- 8
Carefully remove the braised oxtails from the pot and set them aside on a plate. Strain the braising liquid into a separate saucepan, discarding all the cooked aromatics.
⏱️ 10 min
- 9
Bring the strained braising liquid to a boil on the stovetop. Reduce the heat and simmer, allowing the sauce to thicken and reduce by approximately 30% of its initial volume. This will concentrate the flavors and create a rich glaze.
⏱️ 15 min
- 10
Return the braised oxtails to the reduced teriyaki sauce in the saucepan. Gently toss to coat. Serve the oxtails hot, drizzled generously with the rich sauce, and garnished with toasted sesame seeds and the remaining chopped fresh green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Braised Oxtails
Ingredients
For the Oxtails
- 3 pounds oxtail, cut into 2-inch sections
- 1/4 cup cornstarch
For the Braising Liquid and Aromatics
- 1 1/2 quarts stock, beef or chicken
- 1 yellow onion, large, quartered
- 1 bunch green onions, cut into 2-inch pieces, divided
- 1 ginger, 2-inch piece, sliced
- 4 cloves garlic, smashed
- 1 kombu, 4-inch piece, dried kelp
- 1 teaspoon sansho peppercorns, green Szechuan peppercorns
For Seasoning and Garnish
- 1/2 cup Kikkoman Teriyaki Takumi sauce
- 1/4 cup Kikkoman All-Purpose soy sauce
- 2 tablespoons toasted sesame seeds, for garnish
Instructions
- 1
Place the oxtail pieces in a large pot and cover completely with cold water. Let them soak for 30 minutes to draw out any impurities. Drain the water thoroughly, then pat the oxtails very dry with paper towels.
⏱️ 35 min - 2
Lightly coat the dried oxtail pieces evenly with cornstarch.
⏱️ 5 min - 3
Preheat your oven to 275°F. In a large, oven-safe pot or Dutch oven, sear the cornstarch-coated oxtails over high heat until they are nicely golden brown on all sides. This should take about 3-4 minutes per side.
⏱️ 15 min•🌡️ 275 - 4
Add the quartered yellow onion to the pot with the seared oxtails. Pour in the stock. Then, add the aromatics: most of the green onions (reserve some for garnish), sliced ginger, smashed garlic, kombu, and sansho peppercorns.
⏱️ 10 min - 5
Bring the mixture to a hard boil on the stovetop. Skim off any foam or scum that rises to the surface. Once boiling, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
⏱️ 10 min•🌡️ 275 - 6
Braise the oxtails in the oven for 3 hours, or until very tender.
⏱️ 180 min•🌡️ 275 - 7
After 3 hours, carefully remove the pot from the oven. Add the Kikkoman Teriyaki Takumi sauce and Kikkoman All-Purpose soy sauce to the pot. Stir gently to combine the sauces with the braising liquid. Cover the pot again and let it rest for 1 hour, allowing the flavors to meld.
⏱️ 60 min - 8
Carefully remove the braised oxtails from the pot and set them aside on a plate. Strain the braising liquid into a separate saucepan, discarding all the cooked aromatics.
⏱️ 10 min - 9
Bring the strained braising liquid to a boil on the stovetop. Reduce the heat and simmer, allowing the sauce to thicken and reduce by approximately 30% of its initial volume. This will concentrate the flavors and create a rich glaze.
⏱️ 15 min - 10
Return the braised oxtails to the reduced teriyaki sauce in the saucepan. Gently toss to coat. Serve the oxtails hot, drizzled generously with the rich sauce, and garnished with toasted sesame seeds and the remaining chopped fresh green onions.
⏱️ 5 min