Ultimate Collagen Braise — Oxtail, Tendon & Trotters

Video Description

Ultimate collagen-rich braise: oxtail, beef tendon and pig’s trotters slow-poached for texture, roasted/seared for flavour, then finished with soy, Shaoxing wine, five-spice and a gentle paprika bloom for a glossy gelatine (gelatin) sauce. We render and control the fat, build the stock from the cuts themselves, then layer aromatics before a quick peanut-butter gloss that adds shine and body. Serve as a rich, sticky stew over rice or noodles. What’s inside (highlights): blanch vs sear logic; why we skim before aromatics (fat-soluble flavours); oxtail roasting to render; chicken wings for extra collagen + browning; combining the pots for a wobble-rich finish; reduce carefully (it thickens as it cools). Cuts & swaps: no trotters? use more tendon/oxtail. No Shaoxing? dry sherry. No mirin? pinch of sugar. 🥘 *The Ultimate Collagen Braise (Serves 6–8)* *Key Ingredients* • Pork skin, tendons, pig’s trotters (blanched for clean flavour) • Oxtail (roasted to render fat and develop Maillard browning) • Chicken wings (pan-seared to build nutty complexity) • Veal shank or ossobuco (lightly seared) • Ginger + scallion (aromatics) • Chinese five spice (star anise, clove, fennel, Sichuan pepper, cinnamon) • Sweet paprika (bloomed gently for colour + citrusy sweetness) • Mirin (or sugar), Shaoxing wine (or dry sherry), light + dark soy sauce • Black vinegar or citrus (optional balance) • Smooth peanut butter (final glaze) *Method* 1. Blanch + poach: Simmer pork skin, tendons, and trotters briefly to remove scum. Drain, rinse, then slow-poach with ginger, scallion, and water until collagen begins breaking down. 2. Roast oxtail: Roast at 200 °C fan for ~40 min until golden. Reserve rendered fat. Add to pot after 1 hr of poaching. 3. Sear chicken + veal: Pan-sear wings in skimmed fat from simmering pot until golden. Render marrow fat from veal shank. Lightly sear veal shank. Remove and reserve. 4. Build flavour: In mixed rendered fats, cook ginger + scallion until translucent. Add five spice, bloom paprika gently. Deglaze with mirin + Shaoxing wine. Add light soy for umami depth. 5. Combine: Return oxtail, wings, veal, trotters, and tendons to the pot. Add water to cover ~⅔. Simmer covered 2 hrs. 6. Reduce + colour: Remove lid for final 30 min to reduce. Add dark soy for colour and extra umami. 7. Roast tendon: Coat jelly-like tendons in oxtail fat. Roast at 220 °C on parchment for 8–12 min until chewy and browned. 8. Finish: Stir smooth peanut butter into a little hot liquid, then fold back into stew for sheen, emulsion, and caramel-like depth. Return roasted tendon. Adjust seasoning. *Notes* • Any collagen-rich cut works: duck wings, extra oxtail, or beef shin are good swaps. • Don’t overskim once aromatics + spices are added — their flavours are fat soluble. • Parchment prevents tendon from sticking during roasting. ____ 📸 *Follow us on Instagram* » https://www.instagram.com/w2kitchn/ #W2Kitchen #oxtailrecipe #braised