Stewed Ox-tail with Chinese Radish


Ox-tail 1 kg (cut into pieces)

2 Onions (sliced)

Chinese Radish 300g (peeled and cut into wedges)

Some Spring Onion (cut into strips)


Lea & Perrins Worcestershire Sauce 5 tsp


Lea & Perrins Worcestershire Sauce 5 tbsp

Heinz Chicken Broth 1L

Ground Bean Sauce 5 tbsp

Oyster Sauce 1 tbsp

Suitable amount of Cornflour and Water Mixture


  1. Marinate ox-tail pieces with marinade for 15 minutes. Pan-fry them over medium heat until golden-brown and set aside.
  2. Heat the pot. Add 3 tbsp of oil and sauté sliced onion over medium heat. Add Lea & Perrins Worcestershire Sauce and ground bean sauce and sauté.
  3. Add Heinz Chicken Broth and ox-tail pieces. Pour in water until all ingredients are covered. Bring it to a boil with high heat then turn to medium heat and stew for 1.5 hours. Put in the Chinese radish and continue to stew for half an hour. (Note that the water should cover the ox-tail entirely. Pour in more water if it dries up)
  4. Add oyster sauce to taste. Lastly, add the cornflour and water mixture to thicken the sauce. Sprinkle with spring onion strips then serve.

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