Oxtail Clay Pot Stew (Niúwěi Shāguō)

Main Ingredients

• Oxtail 1000g
• White radish 300g
• Dried shiitake mushrooms 6-8 pieces
• Dried scallops (conpoy) 20g
• Ham 50g
• Spring onion 50g
• Ginger 25g
• Garlic 5 cloves
• Cooking wine 50ml
• Dark soy sauce 2 tbsp
• Light soy sauce 1 tbsp
• Salt 5g
• Rock sugar 10g
• Sichuan peppercorns 5g
• Star anise 2 pieces
• Cinnamon stick 1 small piece
• Cooking oil 2 tbsp
• Water or stock 2000-3000ml
• Cilantro some

Steps

1. Soak to remove blood: Cut oxtail into small sections (about 4-5cm, following the joints). Soak in cold water for 3-4 hours, changing the water 2-3 times to fully remove blood. Traditional recipes recommend up to 12 hours of soaking. Blanch to remove impurities: Place oxtail in a pot with cold water, add ginger slices and cooking wine, and bring to a boil. Boil for 3-5 minutes, skimming off all foam (the main source of gaminess), until no more foam rises to the surface. Rinse and drain: Remove oxtail and rinse thoroughly with hot water, then drain. (Cold water will cause the meat to tighten and become tough.)

   

2. Heat oil in a clay pot (or wok) until about 70% hot. Add spring onion sections, ginger chunks, and garlic cloves, and stir-fry until fragrant. Add Sichuan peppercorns, star anise, cinnamon, and other spices, stir-frying until aromatic. Add the blanched oxtail and stir-fry over medium heat for 2-3 minutes. Splash with cooking wine to remove any remaining gaminess. Add dark soy sauce for color and light soy sauce for umami, stirring until the oxtail is evenly coated.

   

3. Transfer to clay pot: Transfer the stir-fried oxtail and spices to the clay pot (if not stir-frying, layer the blanched oxtail directly over a bed of spring onion, ginger, and garlic at the bottom of the pot). Add accompaniments: Add the soaked dried scallops, ham slices, and rehydrated shiitake mushrooms (or fresh shiitake). Add liquid and bring to boil: Add enough water or stock to cover the oxtail by about 3-5cm. Bring to a boil over high heat, skimming off any foam that rises. Low and slow: Cover and reduce to low heat for a long, slow simmer. Cooking time: 2.5-3 hours for a regular clay pot or 4+ hours for traditional preparation. Stir occasionally to prevent sticking to the bottom. If the liquid reduces too much, add hot water as needed. Note: Salt must be added only at the very end – adding it too early will make the meat tough.

   

4. Peel and cut white radish (or carrot/Chinese yam) into large chunks. When the oxtail is about 80% tender (after about 2-2.5 hours of simmering), add the radish chunks and goji berries. Continue simmering for 30 minutes until the radish is translucent and tender. At this point, add fresh shiitake mushrooms (if using dried, they were added earlier) and simmer for another 10 minutes.

   

5. Add salt at the very end just before turning off the heat. Add a small amount of rock sugar to enhance umami (optional) and sprinkle with white pepper. Transfer to a serving clay pot (or large bowl), garnish with chopped cilantro, and serve directly in the clay pot while piping hot.

   

TCM Notes

Oxtail: Contains approximately 20-25g protein and 10-15g fat per 100g, with iron content of about 2.7mg. Rich in heme iron which is easily absorbed and helps prevent iron-deficiency anemia. The gelatin and tendons around the joints are rich in collagen, which improves skin elasticity and joint health. In Traditional Chinese Medicine, oxtail is believed to nourish yin and kidneys, benefit essence and bones, tonify the middle and boost qi, and strengthen the spleen and stomach. The Compendium of Materia Medica records: "Beef tonifies the middle and strengthens the spleen and stomach. Beef can tonify qi, with effects similar to Astragalus. Bone marrow tonifies the middle and replenishes essence". White Radish: Rich in vitamin C, dietary fiber, and mustard oil, which aid digestion, relieve stagnation, moisten dryness, and promote expectoration. Dried Scallops & Ham: Provide natural umami compounds (guanylate and amino acids) that enhance the broth's depth, while supplementing zinc and selenium. Total Calories: Approximately 428 kcal per serving, with 35-40g protein, 18-22g fat, and 15-20g carbohydrates. A high-protein, moderate-fat nourishing dish.

Suitable for：Those with kidney deficiency, lower back pain, weak knees, and intolerance to cold Individuals with weak constitution, post-illness recovery, or post-surgical nutritional needs Those with iron-deficiency anemia, pale complexion, or cold hands and feet Middle-aged and elderly with osteoporosis or joint discomfort Those seeking winter warming and energy-boosting nourishment Fitness enthusiasts (skim off surface fat to control intake)

Not suitable for：Gout / Hyperuricemia patients: Oxtail is high in purine (which leaches into the broth during cooking). Avoid completely during acute flare-ups; during remission, eat a small amount of meat but discard the broth Those with hyperlipidemia or obesity: Oxtail is high in fat and marrow oil; excess consumption may increase fat accumulation and cholesterol Those with weak digestion (chronic colitis, gastric ulcers, etc.): The high fat and gelatin content makes oxtail difficult to digest and may worsen diarrhea or indigestion Those with infectious skin conditions (eczema, sores, pruritus, etc.): Oxtail is considered a "發物" (pro-inflammatory food) that may aggravate skin symptoms Those with liver or kidney disease: Should limit protein and fat intake; consult a doctor Those allergic to beef Children: The high fat and purine content may strain immature digestive systems; consume in small amounts Those with damp-heat constitution: Oxtail is warm and drying; consuming it alone may worsen symptoms