Oxtail Hot Pot (牛尾煲)

Ingredients

• 1oxtail, cut into pieces by the butcher
• 1 kgdaikon
• 17 tbspsate sauce
• 2 tbspsugar, or to taste
• 2 tspsalt, or to taste
• 1 tbspchicken bouillon powder
• 3 L, plus extra for the first boil and cooking the noodleswater
• 2 tbspdark soy sauce, optional
• 1 packetrice noodles
• 3 bundles, or to preferenceChinese mustard greens
• 10 tbspsate sauce
• 5 clovesgarlic, finely chopped
• 1 largeonion, finely chopped
• 3 tbspcooking oil
• 1¾ tbsp, or to tastesugar

Instructions

1. 1

   Blanch the oxtail

   Bring a pot of water to the boil and add the oxtail. Once the water comes back to the boil, drain it, clean the pot and refill it with 3 L of water. Bring that water to the boil.

2. 2

   Rinse the pieces

   While the fresh water heats, wash the oxtail to remove any impurities. As soon as the pot boils, return the cleaned pieces to it.

3. 3

   Start the broth

   Add 17 tbsp sate sauce, 2 tbsp sugar, the chicken bouillon powder and 2 tsp salt. Once the broth begins to bubble, reduce the heat to low and simmer for 1 hour.

4. 4

   Simmer the daikon

   Peel the daikon and cut it into large chunks, roughly 10 cm wide. Add it to the pot and simmer with the oxtail for 2 hours.

5. 5

   Add the scallions

   Cut the scallions into 5 cm lengths, add them to the pot and simmer for 15 minutes.

6. 6

   Cook the noodles

   Meanwhile, bring a large pot of water to the boil and cook the rice noodles for 5 minutes, or until al dente. Drain, rinse under cold water and leave in a colander to drip dry until serving.

7. 7

   Brown the garlic

   To make the dipping sauce, heat the cooking oil in a saucepan over medium heat. Add the garlic and brown it for 30 seconds.

8. 8

   Cook the onion

   Add the chopped onion and cook for 1 minute.

9. 9

   Finish the sauce

   Stir in 10 tbsp sate sauce and 1¾ tbsp sugar. Simmer over low heat for 2 minutes, then transfer the sauce to a bowl.

10. 10

    Serve the hot pot

    Bring the soup back to the boil and add the mustard greens and noodles to the pot as you eat.

11. 11

    Dip and enjoy

    Dip the oxtail pieces in the prepared sauce and serve.

What is oxtail hot pot?

Hot pot is a shared meal built around a pot of simmering broth and ingredients cooked in or served from it. This version pairs oxtail with daikon and sate seasoning, then brings noodles and greens into the meal.

The long simmer gives the oxtail time to become tender and lets its savoury flavour deepen the broth. A separate sate sauce provides a concentrated, garlicky dip alongside the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 522 calories, 13g protein, 34g carbs, 40g fat.

The noodles and daikon provide most of the carbohydrates, while oxtail and cooking oil contribute much of the fat; the oxtail also supplies protein. For a more balanced plate, serve a generous amount of mustard greens alongside a measured portion of noodles and oxtail.

Building a full-flavoured broth

Blanching: The first boil and drain are intended to clear away impurities before the oxtail goes into the main broth. Rinse the pieces while the fresh water heats, as directed.

Seasoning: Sate sauce, sugar, salt and chicken bouillon powder form the broth's flavour base. Dark soy sauce is listed as optional for colour, but the method does not specify when to add it.

Getting tender oxtail and daikon

Oxtail: Keep the heat low once the broth starts bubbling and allow the full hour of initial simmering. A gentle simmer is the method's key cue; a hard boil can make the broth turbulent.

Daikon: Cut it into large chunks of roughly 10 cm and give it the stated 2 hours in the pot. The recipe relies on these generous pieces holding their shape during the long cook.

Making the sate dipping sauce

Garlic: Brown the chopped garlic in oil for 30 seconds over medium heat, watching closely so it does not burn.

Onion: Give the chopped onion 1 minute before adding the sate sauce and sugar. The finished mixture simmers for 2 minutes on low heat, then is served separately for dipping.

Noodles and greens at the table

Noodles: Cook the rice noodles for 5 minutes or until al dente, then rinse under cold water and drain well. Keeping them separate until serving helps avoid leaving them in the broth for too long.

Greens: Add the Chinese mustard greens to the boiling soup as you eat, as the method directs. The ingredient list calls for mustard greens, while the method mentions scallions at an earlier stage; check that discrepancy before cooking.

What to serve alongside

The recipe already includes noodles and greens, making them part of the hot-pot meal rather than separate sides. Set out the dipping sauce so diners can season their oxtail to taste.

Serve the broth, daikon and oxtail hot, with the noodles and greens ready to add as needed. Keep the bowl of sate sauce within easy reach.

Recipe notes & tips

• Ask the butcher to cut the oxtail into pieces so it is ready for the pot.
• Keep the broth at a gentle simmer during the long cooking stages.
• Cut the daikon into similarly sized chunks so they cook at the same pace.
• Rinse the cooked noodles under cold water and let them drain well before serving.
• Prepare the sate dipping sauce while the broth simmers to make use of the cooking time.
• Check the recipe's scallion instruction against the ingredient list before you begin.

Variations

• Adjust the heat: Choose a sate sauce with a milder or hotter chilli level to suit the table.
• Add the soy sauce: Stir in the optional dark soy sauce for a deeper broth colour.
• Change the greens: Use another leafy green if Chinese mustard greens are unavailable.
• Vary the noodles: Use a different rice noodle shape, following its packet directions for cooking.
• Tune the seasoning: Add the sugar and salt gradually, tasting the broth as you go.

Common mistakes to avoid

• Skipping the first drain: Blanch and drain the oxtail before starting the main broth, as directed.
• Boiling too vigorously: Lower the heat after the broth bubbles so the oxtail can simmer gently.
• Cutting small daikon chunks: Use roughly 10 cm pieces so they can withstand the long simmer.
• Overcooking the noodles: Check them at 5 minutes and drain once they are al dente.
• Burning the garlic: Brown it for only 30 seconds over medium heat, keeping an eye on the pan.
• Missing the scallion discrepancy: The method calls for scallions, but none appear in the ingredient list; clarify this before cooking.

How to store

Cool leftovers promptly and refrigerate the broth, oxtail and vegetables in a covered container for up to 3 days. Store noodles separately if possible, and reheat the broth and oxtail until piping hot; add greens and noodles near the end so they do not become overly soft.

Frequently asked questions