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These Instant Pot Oxtail are melt in your mouth tender, simmered in a creamy sauce of warm and spicy Chinese flavors. Plus, they are super easy to make in only an hour in the Instant Pot!
This recipe was originally published in April 2018. It has been updated for photos and content.
Guys, I'm not kidding. This has been one of my best creations to date. As the boyfriend describes it, this is one of those "lick your plate" type meals (like these Instant Pot lamb shanks or sous vide oxtails we fell in love with). And he does that.
Braised in a touch of sake, beef broth, broad bean paste and Chinese five spice, these Chinese oxtail are TO DIE FOR. The touch of cream added at the end really balances out the flavors and brings the dish together.
Plus, most of the cooking here is hands off. And you know how I feel about that. More time for Netflix.
Ingredients
Well, first off, oxtails. You should be able to find them in your local grocery store. If not, you can buy oxtails online.
What are Oxtails?
It's the tail of the cow guys. They have a deep, rich flavor of beef and are completely amazing. Because the meat is tough with lots of connective tissue, bones and cartilage, it typically needs to be slow cooked to yield good results. It works great in the Instant Pot.
Oxtails are used to make soups, stews, broths, and braised in a similar fashion to short ribs (like these Instant Pot Short Ribs or White Wine Braised Short Ribs) and this Beef Pot Roast.
I love to use chili oil in this recipe - it's optional but I absolutely love to drizzle it over the top. Buy chili oil (affiliate link) or make your own with this Chili Oil Recipe (this is awesome stuff guys!!)
I recommend using homemade beef broth for the best flavor, but in a pinch, I use Better Than Bouillon Beef Base
(affiliate link). This stuff is a pretty darn good alternative to homemade beef broth - the flavor is nice and deep.
Any kind of sake can be used here - if you don't have sake or can't find it, you can substitute Chinese rice wine (affiliate link) or a dry white wine.
The Chinese Five Spice is a key ingredient to get the delicious flavors in this dish (affiliate link). Chinese five spice is a mix of cinnamon, cloves, fennel, star anise and sometimes Sichuan peppercorns. A lot if the versions may also contain other spices like ginger, licorice, turmeric, cardamom or nutmeg. It's a wonderful warm spice that complements savory dishes well.
If you're not familiar with the broad bean paste
, don't worry. Broad bean paste is basically fermented broad beans and chilies.
The best broad bean paste is Pi Xian broad bean paste. It comes straight from an area called Pixian within the Sichuan province and is widely known as the best. You can buy broad bean paste online (affiliate link).
Serving Options
You can serve this the same way you serve any braised meat dish - over egg noodles, rice, polenta, etc. Try some of these ideas:
- Start with this Red Cabbage and Apple Slaw or these Scallion Pancakes;
- Try serving them over Mashed Turnips or simple steamed white rice (learn how to make the perfect pot of rice);
- I personally love a little bread to sop up the extra sauce - try this Chinese Milk Bread;
- Simple Stir Fried Bok Choy or Szechuan Green Beans helps offset the richness of the dish.
Step by Step Instructions
Heat the butter in the Instant Pot on the normal saute setting. Season the oxtails with the salt and pepper.
Brown them on all sides.
Add the onions and garlic and saute for about 2 minutes. Add the sake and cook for 30 seconds.
Use a wooden spoon to scrape all the browned bits off the bottom of the pot while the sake cooks.
Add the beef broth, broad bean paste and Chinese five spice.
Set the Instant Pot to pressure cook for 60 minutes on high.
Remove the lid and set the Instant Pot back to the saute setting (low) and add the cream. Simmer for about 5-10 minutes, until the cream has reduced slightly and the sauce is thickened.
I simmer for about 5 minutes to get the consistency I like. If the sauce is too thin, slowly pour in a cornstarch slurry while stirring until the desired consistency is reached.
**To make a cornstarch slurry, mix 1 tablespoon of water with 1 tablespoon of cornstarch until dissolved.
Serve braised oxtail garnished with some chopped green onions and a drizzle of chili oil.
Expert Tips
- You can skip the browning if you're in a hurry, but I highly recommend it as it adds a depth of flavor to the dish;
- To thicken the sauce, slowly pour in a cornstarch slurry while stirring until the desired consistency is reached. To make a cornstarch slurry, mix 1 tablespoon of water with 1 tablespoon of cornstarch until dissolved.
- If the oxtails are very large, add an extra 10 minutes to the cook time to ensure they come out nice and tender. The meat should be easily separated from the bones with a fork.
- This dish is great made in advance and reheated in the microwave to serve. The oxtails will just become more flavorful. Store in the fridge for up to 3 days.
- You can also store cooked oxtails in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave.
- The recipe can easily be doubled or tripled - just be sure not to fill your Instant Pot beyond the recommended fill line.
More Favorite Instant Pot Recipes
- Instant Pot Corned Beef and Cabbage;
- Instant Pot Ground Beef Stroganoff;
- Instant Pot Bak Kut Teh;
- Instant Pot Chicken Paprika;
- Instant Pot Pork Ramen;
- Instant Pot Vietnamese Pho;
- Browse all the Instant Pot Recipes.
Don't forget to sign up for the email list (don't worry, it's only one a week and it's packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!
Did you make this recipe? Rate the recipe and leave a comment below to let me know how they turned out!
Instant Pot Oxtails (Braised Oxtails)
Ingredients
- 2 pounds beef oxtails
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ onion finely chopped
- 4 garlic cloves minced
- ½ cup beef broth
- ¼ cup sake
- 2 tablespoon broad bean paste
- 1 teaspoon Chinese five spice
- ½ cup heavy cream
- 1 teaspoon butter (substitute bacon fat, duck fat or cooking oil)
- Chili oil (optional for garnish)
- sliced green onion (optional for garnish)
Instructions
- Season the oxtails with the salt and pepper.
- Heat the butter in the Instant pot over the normal saute setting.
- Add oxtails and brown on all sides, about 3-5 minutes per side.
- Add onions and garlic and saute for about 2 minutes.
- Add the sake and cook another 30 seconds, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
- Add beef broth, broad bean paste and Chinese five spice.
- Set the Instant Pot to pressure cook for 60 minutes on high. Let the pressure release naturally for 15 minutes, then use the quick release to release any remaining pressure.
- Once the pressure has been released, remove the lid and bring back to a simmer on the saute setting (low).
- Add the cream and simmer until reduced and slightly thickened, about 5-10 minutes. **If sauce is too thin, use a cornstarch slurry (see recipe note #2)
- Serve over egg noodles, rice, potatoes, etc. (See post above for serving ideas)
Expert Tips:
- You can skip the browning if you're in a hurry, but I highly recommend it as it adds a depth of flavor to the dish;
- To thicken the sauce, slowly pour in a cornstarch slurry while stirring until the desired consistency is reached. To make a cornstarch slurry, mix 1 tablespoon of water with 1 tablespoon of cornstarch until dissolved.Â
- If the oxtails are very large, add an extra 10 minutes to the cook time to ensure they come out nice and tender. The meat should be easily separated from the bones with a fork.
- This dish is great made in advance and reheated in the microwave to serve. The oxtails will just become more flavorful. Store in the fridge for up to 3 days.Â
- You can also store cooked oxtails in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave.
- The recipe can easily be doubled or tripled - just be sure not to fill your Instant Pot beyond the recommended food line.Â
Nutrition
Pearlean
Going to make this today when I get off from work. Don't have a instant pot though. Can I do this recipe in a stove top pot? And how much long would I need it to cook to get more tender?
Danielle
You can, but it takes 3-4 hours for them to become tender if you cook them on the stove-top/in the oven. That's the benefit of using the Instant Pot - it really speeds up the cooking!
Hannah
Oooooh YUM!!!! This sounds fabulous.
I’d love to make this recipe but can’t afford an instant pot at the moment. I wonder if I could achieve the same results in a Dutch oven.
Danielle
You definitely could. You'd probably want to simmer on the stove (or in the oven) for 3-4 hours to get the same tenderness. Let me know if you try it!
Kacey Perez
This is something I have never tried before but I am always up for cooking something new! It looks delicious!
Danielle
Thanks!
Elaine
The best Oxtail recipe I have seen - fabulous execution and just what I would really enjoy if I were to make it some time soon. And I definitely will! Can't wait - I think I have all the ingredients that I need for it already!
Danielle
Hope you love it Elaine!
Lori | The Kitchen Whisperer
What a perfect Sunday supper recipe! I love how easy and delicious this recipe sounds. It's such a great in-shelter recipe!
Danielle
Totally!
Sharon
This meal comes out so tender and delicious. The sauce is so good and adds to many flavors to this dish.
Danielle
So glad you liked it!
Kari | Chef and Steward
I absolutely LOVE oxtails!. I have some in the freezer right now. I have never thought of a Chinese version and this recipe sounds amazing!
Danielle
Thanks!
Tammy
I've not had oxtails in years! My uncle used to make it in his sauce and it was so delicious...really brings back so many great memories for me. This dish looks absolutely incredible. I know I would LOVE this...the best comfort food 🙂
Danielle
Thanks so much 🙂
Analida Braeger
I had all the stuff to make this while sheltering in place and it was amazing! Thanks so much!
Danielle
I'm so glad to hear it!
Amy Liu Dong
I am going to give this recipe a 5 star ratings, it looks delicious and a mouthwatering dish.
Danielle
Thanks!
Leslie
I've never tried oxtail before. I feel like I have to try it now. Especially with everyone in the comments saying how amazing it is!
Danielle
I hope you decide to give it a shot!
Ramona
I love oxtail but I have never used five spice with it - I really need to make this - the flavours must be amazing! Definitely a must make
Danielle
The five spice is such a great spice!
Jessica
I LOVE oxtail. In my opinion, it's such an underrated ingredient. I'm so happy to see other food bloggers using it! Let's bring it back in style 🙂
Danielle
I totally agree!
Colleen
Never have I ever tried oxtail, but this looks so delicious and easy, I just have to try it.
Danielle
I hope you get a chance to!
priya
This looks amazing ..
Danielle
Thanks!
Dannii
We used to have oxtail soup a lot when I was a kid. I am going to have to try this.
Danielle
Hope you get a chance to try it!
Scarlet
I can't wait to try my instant pot on this new oxtail recipe. It looks so good. I have only ever had oxtail at a restaurant but it will be fun to try making it myself!
Danielle
Hope you love it!
Veena Azmanov
Awesome presentation and a picture perfect dish. Looks interesting and surely too delicious and yum too.
Danielle
Thanks!
Jen
With the rich and delicious flavor this has, you would never have guessed that it was so easy to make! Another winning instant pot recipe!
Danielle
Thanks!
Deanne
This is such a good comfort meal, and I'm always looking for an excuse to use my Instant Pot!
Danielle
Thanks!