Beijing braised oxtail 红烧牛尾
Beijing braised oxtail is featured among the local specialties of Beijing.
Hongshao niuwei (红烧牛尾) is braised oxtail: pieces of the animal's tail served with their bones and a rich sauce. Beijing Tourism documents it among the characteristic dishes of Hongbinlou, the city's longstanding Hui-style restaurant.
How it is prepared
The cut is cooked until the meat becomes tender around the tail bones. The source describes a glossy red-brown finish and flesh that separates readily from the bone; this is a moist braised dish rather than grilled beef slices.
Flavour & texture
Expect a full savoury flavour and a soft, substantial texture. The tail pieces retain their bony centres, so the portion's total weight is different from the amount of meat that can be eaten.
Local context & naming
Hongbinlou provides a documented Beijing reference for this preparation. Its restaurant tradition is useful context, but this guide does not certify the ingredients or religious compliance of another restaurant selling the same Chinese dish name.
Ordering this dish
Confirm whether the quoted portion is a whole plate or a price by weight. Ask about the braising liquid, cooking wine and any added starch where relevant. For a small party, compare the size with other meat dishes before ordering both.
At the table
Use a separate plate for the bones and work around each piece with a spoon and chopsticks. A small amount of sauce can accompany a separately ordered staple; ask for the sauce on the side if you prefer to control the amount.
Ingredients to check
Contains beef and bones. Ask about the braising liquid, sauces and cooking wine.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Lamb hotpot 涮羊肉 →
Thin lamb slices cooked at the table, often paired with sesame sauce.
Beijing pork and pickled-cabbage casserole 砂锅白肉 →
Shaguo bairou (砂锅白肉) brings thin slices of cooked pork belly together with pickled cabbage and vermicelli in a casserole of clear meat broth. The pale meat and tangy cabbage distinguish it from a dark, sweet braise.
Questions before you order
Is this a boneless beef dish?
No. Oxtail is normally served as pieces containing the tail bones; ask the restaurant if you need a boneless alternative.
Sources & reading
The linked sources were reviewed for this dish identity, preparation and local context on 8 September 2026. Serving suggestions are editorial guidance. Specific recipe quantities, origin legends and current restaurant availability are not independently established.
Recipes and servings vary between kitchens.