Sichuan Oxtail Recipe – Slow-Braised Spicy Noodle Bowl

Sichuan Oxtail Recipe

This Sichuan Oxtail recipe is a deeply flavorful, slow-braised dish featuring tender oxtail shanks simmered in a bold Sichuan-spiced stock and served with noodles and vegetables. Featured on DNA Dinners with host Chelsea Richards, this recipe delivers rich heat, aromatic depth, and comforting texture in every bite.

The Inspiration

This dish is inspired by the bold, complex traditions of Sichuan cuisine, where heat, aromatics, and numbing peppercorn spice create unforgettable depth of flavor. Oxtail, a cut known for its richness and gelatinous texture, is ideal for slow cooking, allowing it to absorb the intense flavors of the broth over several hours.

Chelsea Richards’ DNA Dinners interpretation elevates this rustic ingredient into a refined noodle bowl experience. The combination of Sichuan peppercorns, dried chilies, Shaoxing wine, and toban-djan creates a deeply layered stock that is both spicy and aromatic. Paired with rice noodles and crisp long beans, the dish balances richness with freshness, while crispy garlic adds a final textural contrast. It’s a perfect example of how slow cooking transforms humble ingredients into something extraordinary.

Ingredients

Stock

• 2½ cups (590 millilitres) shallots, sliced
• ½ cup (120 millilitres) garlic, chopped
• 1-inch piece of ginger, minced
• 1 (8 grams) Scotch bonnet pepper, whole
• ½ cup (120 millilitres) sesame Oil
• 12 All spice berries
• ½ cup (120 millilitres) dried Thai chili
• 1 tablespoon (15 millilitres) cumin seeds
• 2½ tablespoons (40 millilitres) red and green Sichuan peppercorns
• 1 cup (240 millilitres) Shaoxing wine
• ½ cup (120 millilitres) toban-djan
• 10 cups (2.4 litres) water
• 1 cup (240 millilitres) chicken powder
• 1 Cinnamon stick

Oxtail Shanks

• 6 oxtail shanks, 7 ounces (198 grams) each
• 3 tablespoons (45 millilitres) vegetable oil
• 2 tablespoons (30 millilitres) flour and extra for dredging

Noodles

• 12 cups (3 litres) water
• 1 package (400 grams) Banh Pho rice noodles
• Salt
• 1 bunch (450 grams) Chinese long beans, chopped on a bias

Garnish

• 1/4 cup (60 millilitres) chives, chopped
• ½ cup (120 millilitres) crispy garlic, sliced

Method

• Preheat oven to 275 F (135C)

To make the Stock

• In a large stock pot, sauté shallots, garlic, ginger & Scotch bonnet pepper in sesame oil until caramelized.
• In a separate dry pan, toast the crushed all spice berries, dry Thai chili, cumin seeds & Sichuan peppercorns.
• Set aside. Deglaze the pot with Shaoxing wine and reduce by half.
• Add the toasted spices, toban-djan, chicken powder, cinnamon stick and water to the pot.
• Bring the pot to a boil. Reduce heat and simmer for 1 hour.

To make the Oxtail Shanks

• Lightly coat the oxtail shanks with flour. Heat vegetable oil over medium-high heat in a sauté pan.
• Sear all shanks on both sides for 3-4 minutes. Set aside.
• Add 2 tbsp of flour to sauté pan and stir into vegetable oil.
• Cook for 1-2 minutes, then add the stock and stir. Add oxtail shanks back to sauté pan.
• Cover & braise with stock in oven for 5 hours or until fall off the bone tender.
• Remove the sauté pan from oven. Remove oxtail shanks from sauce. Set aside and let rest for 5 minutes. Strain sauce & set aside.

To make the Noodles

• In a large pot, bring water to a boil. Season with salt. Blanch noodles and long beans in boiling salted water for 2 minutes. Strain and set aside. Add noodles and beans to a wok.  Add strained sauce and toss for 1 minutes over medium heat.
• Spin noodles and beans around a carving fork and place in the centre of a plate. Top with 2 pieces of braised oxtail shanks. Garnish with crispy garlic and chives.

Serving Suggestions

This Sichuan Oxtail dish is perfect for cold-weather meals, slow Sunday cooking, or any occasion that calls for bold, comforting flavors. Serve it as a complete one-bowl meal, allowing the rich sauce to coat the noodles and vegetables while the oxtail provides a deeply satisfying centerpiece.

For balance, pair the dish with light sides such as pickled vegetables, cucumber salad, or steamed greens to cut through the richness of the braised sauce. A chilled lager or aromatic tea pairs well with the spice and depth of the dish, helping to refresh the palate between bites. When serving guests, plate the noodles in a tall mound with the oxtail placed prominently on top for a dramatic, restaurant-style presentation.

Final Thoughts

This Sichuan Oxtail recipe is a powerful expression of slow-cooked comfort and bold flavor development. The combination of tender oxtail, aromatic Sichuan stock, chewy noodles, and crisp vegetables creates a dish that is both hearty and complex.

Chelsea Richards’ DNA Dinners version showcases how traditional braising techniques and vibrant Asian spices can come together to create a deeply satisfying modern noodle bowl. It’s a recipe that rewards patience, delivering unforgettable depth, heat, and richness in every bite.