Wednesday, March 25, 2009

Korean Braised Oxtail

Serve: 4 Prep: 10 minutes Cook: 2 hours


  • 2.5 - 3 lbs oxtail, cut into pieces
  • 3 Tbsp Mirin (rice wine)
  • 1/4 cup soy sauce
  • 1 tsp brown sugar
  • 2 scallions, trimmed and sliced
  • 1 onion, chopped
  • 1 tsp minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp chili garlic sauce
  • a pinch of black pepper
  • Cooked rice, for serving

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with rice.
Quick Way: Put marinated oxtail with 1 cup of water or beef stock in the pressure cooker, and cook 30 - 40 minutes.

1 comment:

  1. This sooo good, I am starving. Oxtail is a hidden gem. I we don't talk about it too much, butchers wont overprice it as they did with shirt ribs... shhh