Korean Braised Oxtail
From littlesponger 15 years ago
- 120 minutes to make
- Serves 4
Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. Read more Although oxtails are being used for much more than soup or stew nowadays, long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. As with most tough cuts, oxtail are best slow cooked for several hours. They tend to be fatty, so we like to cook them a day ahead, so we can chill them overnight and scrape off the fat from the top the next day. See less
Ingredients
- 2.5 - 3 lbs oxtail, cut into pieces shopping list
- 3 Tbsp mirin (rice wine) shopping list
- 1/4 cup soy sauce shopping list
- 1 tsp brown sugar shopping list
- 2 scallions, trimmed and sliced shopping list
- 1 onion, chopped shopping list
- 1 tsp minced ginger shopping list
- 1 Tbsp minced garlic shopping list
- 2 Tbsp chili garlic sauce shopping list
- a pinch of black pepper shopping list
- cooked rice, for serving shopping list
How to make it
- Put the meat into cold water to soak the blood out for at least 30 minutes. Remove oxtail from water & cut off the fat from the meat. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 5minuts. Remove the pot from stove and rinse the meat with cold water.
- In a medium pot, add oxtails, onions, garlic, chili garlic sauce, ginger, Mirin, brown sugar, and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
- Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 1 hour;stir often to keep oxtails covered with liquid.
- At 1 hour, add 1/2 to 1 more cup of beef broth or water, if needed. Bring to a boil then simmer uncovered 30 minutes to 1 hour,or till meat is tender enough to easily pull apart. stir occasionally but gently. In the last a few minutes of cook time, season with green onions, black pepper and salt to taste.
- Serve with rice.
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The Rating
Reviewed by 2 people-
My wife will go crazy for you version. She's from Pusan.
merlin
in San Francisco loved it
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