Go Back
+ servings
Oxtail Hot Pot in a pot.
Print Recipe
5 from 5 votes

Oxtail Hot Pot (牛尾煲)

Oxtail Hot Pot is a made with oxtail cutlets slow cooked in a rich, deeply aromatic sate broth until the meat is fall-off-the-bone tender!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese
Servings: 8
Calories: 522kcal
Author: Jeannette


For The Soup

  • 1 ox tail (ask the butcher to cut it into pieces for you)
  • 1 kg / 2.2 lb daikon
  • 17 tbsp sate sauce
  • 2 tbsp sugar (or to taste)
  • 2 tsp salt (or to taste)
  • 1 tbsp chicken bouillon powder
  • 3 L / 12.7 US cup water (plus more for the first boil and also to cook noodles with)
  • 2 tbsp dark soy sauce (optional; for color)

For The Noodles and Greens

  • 1 packet rice noodles
  • 3 bundles Chinese mustard greens (or to preference)

For The Dipping Sauce

  • 10 tbsp sate sauce
  • 5 clove garlic (finely chopped)
  • 1 large onion (finely chopped)
  • 3 tbsp cooking oil
  • 1 3/4 tbsp sugar (or to taste)


  • Bring a pot of water to a boil and add the oxtails in. Let it come to a boil again and drain the contents. Clean the pot, fill it back up with 3L (12.7 US cup) water and bring the water back to a boil.
  • While that's happening, wash the oxtails to remove any impurities. As soon as the pot starts boiling again, put the cleaned oxtail cutlets back in.
  • Add the sate sauce, sugar, chicken bouillon powder and salt. When it starts to bubble, turn the heat down to low for a slow simmer. Let it cook on low heat for 1 hour.
  • Peel and chop the daikon into large chunks, roughly 10cm (4") wide. Put it in the pot and simmer with the other ingredients for 2 hours.
  • Cut the scallions into 5cm (2") segments and put them in the pot to simmer for 15 minutes.
  • Meanwhile, bring a large pot of water to a boil and cook the rice noodles for 5 minutes or until al dente. Drain and run under cold water, the let it drip dry in a colander until ready to eat.
  • To make the sauce, start by heating up the oil in a saucepan over medium heat. Add the garlic in to brown for 30 seconds.
  • Pour the chopped onions in and let them cook for 1 minute.
  • Add 10 tbsp of the sate sauce in and season with the sugar. Mix well, then let it simmer on low heat for 2 minutes. Transfer to a bowl for later.
  • To serve, bring the soup up to a boil and add the greens and noodles in to eat as you go.
  • Dip the oxtails in the sauce and enjoy as is!


  • As soon as the oxtails have softened enough, take them out. This will keep them in tact so there's still a light spring to the bite.
  • Remove the excess fat. Use scissors to cut off the fat from the meat after the bones have been boiled. By doing so, you'll have a cleaner broth.
  • Simmer for longer. Make sure to keep the heat on low and slow cook everything. The longer it cooks for, the deeper the flavors and more tender the meat.
  • For this recipe, we like to use Jimmy's Sate Sauce to flavor the soup. There are other brands available from Asian supermarkets, but Jimmy's is generally the favorite.
  • We use thick round rice noodles, but you can use whichever noodle type you like.
  • For the greens, sometimes we use also chrysanthemum greens depending on what's seasonal.
  • The jarred sate sauce already contains aromatics, so adjust the dipping sauce's seasoning and flavor to preference.


Calories: 522kcal | Carbohydrates: 34g | Protein: 13g | Fat: 40g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1055mg | Potassium: 614mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 57mg | Calcium: 89mg | Iron: 1mg