Rich and Flavorful Braised Oxtail: A Perfect Health Food Recipe
The Ultimate Health Food: How to Make Deliciously Chewy Braised Oxtail (Beginner-Friendly!)
Introducing the ultimate health food, braised oxtail, to nourish your body when feeling run down or during seasonal changes. This dish is a wonderfully nutritious stew, perfect for summer or winter alike. Enjoy a heartwarming bowl prepared with care at home.
Main Ingredients- 1kg Beef Oxtail (cut to a not-too-thick size)
- 1 large Onion
- 2-3 Green Onions (Scallions)
- 4-6 Bay Leaves
- Coarse Salt, to taste
- 2 Korean Green Chili Peppers (Cheongyang)
Cooking Instructions
Step 1
The key to delicious braised oxtail is fresh ingredients. When purchasing from the butcher, ask them to cut the oxtail into pieces that are not too thick. Soaking to remove blood is crucial; soak in cold water for over 3 hours, changing the water periodically until it runs clear.
Step 2
Skipping the blood removal process can result in an unpleasant gamey smell from the oxtail. It’s best not to omit this step.
Step 3
Once the blood is removed, it’s simply a matter of simmering. This recipe is surprisingly straightforward! While soaking and skimming might take a bit of effort, it’s much easier than preparing bone broth and results in a magnificent health food.
Step 4
Place the blood-removed oxtail in a pot and cover with about three times its volume of water. If the onion is large, use half. Use 2-3 green onions, including the root ends, if possible, for added flavor. If you don’t have them, it’s okay to omit. Add 4-5 bay leaves. Instead of whole peppercorns, add 1 teaspoon of coarse salt.
Step 5
Start by bringing the pot to a rolling boil over high heat. Skim off any impurities and foam that rise to the surface. This ensures a clean broth and prevents any undesirable odors.
Step 6
After skimming, reduce the heat to medium-low and simmer for about 2 hours. During this time, continue to skim off any excess fat that surfaces. This step is essential for creating a clean and flavorful oxtail stew, often referred to as oxtail ‘suyuk’ (boiled meat).
Step 7
After simmering and skimming for 2 hours, the broth has become slightly milky. The broth for braised oxtail is typically not as opaque as beef bone broth; it’s usually clearer with a slight yellowish hue. For a very rich and dense broth, consider adding beef bones or marrow bones to simmer together.
Step 8
The oxtail is ready when the meat easily separates from the bone. Achieving this perfect tenderness is key. For a texture that is both chewy and tender, aim for a cooking time of approximately 1 hour and 30 minutes to 2 hours.
Step 9
Remove the bay leaves and onion. If you don’t have a large mesh bag, be mindful that whole onions can break apart. It’s advisable to use a mesh bag or cut the onion into larger pieces if adding it directly.
Step 10
The braised oxtail is perfectly cooked and seasoned. This health food is now so easy to make, you could probably do it in your sleep!
Step 11
Arrange the braised oxtail in a stew pot or serving dish. Ladle in enough broth to generously coat the meat, and bring it to a gentle simmer once more before serving.
Step 12
Garnish generously with finely chopped green onions. If you used green onions as aromatics earlier, sprinkle fresh ones on top for an added layer of fresh flavor. The green onions significantly enhance the overall taste of the braised oxtail.
Step 13
For the dipping sauce, thinly slice an onion, chop the Korean green chili peppers finely, and drizzle with ‘Chamsauce’ (a type of soy-based dipping sauce). The rich flavor of the oxtail pairs exceptionally well with Chamsauce. If the dish feels a bit rich, mixing a little mustard into the Chamsauce makes for a delightful accompaniment.
