Tender and Chewy Ox Tail and Knuckle Salad Recipe
Nutritious Ox Tail and Knuckle Salad, Perfect for Your 86-Year-Old Mother
This is a nourishing salad made with carefully prepared, chewy beef knuckles and tender ox tail, designed to be easily enjoyed even by elders. Create a healthy and delicious meal that the whole family can savor together.
Main Ingredients- Beef Knuckle (Dogani) – 1kg
- Ox Tail – 1kg
Aromatics & Broth Ingredients- Ginger – 1 large piece
- Onion – 1 large
- Garlic – 1 whole head
- Whole Peppercorns – a pinch
- Bay Leaves – 2-3 (optional)
- Ginger – 1 large piece
- Onion – 1 large
- Garlic – 1 whole head
- Whole Peppercorns – a pinch
- Bay Leaves – 2-3 (optional)
Cooking Instructions
Step 1
Rinse the beef knuckle and ox tail under cold running water to remove any blood. Soak them in cold water for about 1-2 hours, changing the water midway, to thoroughly draw out the impurities.
Step 2
After soaking, blanch the beef knuckle and ox tail in boiling water for about 5-10 minutes. Skim off any scum and impurities that rise to the surface. Discard this water completely, as this step is crucial for removing any gamey odors.
Step 3
Rinse the blanched beef knuckle and ox tail thoroughly under cold running water to remove any remaining residue, then drain well.
Step 4
Place the prepared beef knuckle, ox tail, and aromatics (ginger, onion, whole garlic) in a large pot. Add enough water to completely cover the ingredients. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for approximately 3 hours, or until very tender. Periodically skim off any excess fat that rises to the surface during cooking for a cleaner taste.
Step 5
Once tender after 3 hours, remove the beef knuckle and ox tail from the pot and let them cool slightly. Cut them into bite-sized pieces. Separate the meat from the bones of the ox tail and cut the knuckle into manageable pieces. Finely chop the green onions for garnish.
Step 6
In a mixing bowl, combine the cut beef knuckle and ox tail. Add soy sauce, salt, black pepper, sesame oil, and minced garlic. Mix well, adjusting the seasoning to your preference. It’s best to taste as you go to avoid over-salting.
Step 7
Arrange the seasoned beef knuckle and ox tail salad on a serving plate and garnish with the chopped green onions. (Optional) For a more substantial meal, serve with rice noodles cooked in the flavorful broth leftover from simmering the meat.