Melt-in-Your-Mouth Tender Braised Oxtail
Create a melt-in-your-mouth tender braised oxtail dish.
A tender and delicious braised oxtail recipe. This dish is incredibly soft and satisfying, perfect for a comforting meal or a special occasion.
Main Ingredients- 1.8kg prepared oxtail
- 3 bay leaves
- 1 tablespoon salt (for soaking)
Cooking Instructions
Step 1
Begin by soaking the oxtail in cold water for about 3 hours to remove excess blood. Thoroughly draining the blood is crucial for a clean flavor without any gamey notes.
Step 2
During the soaking time, change the water once or twice if it becomes very reddish, ensuring all blood is removed.
Step 3
In a large pot, combine the blood-drained oxtail, enough water to fully cover the oxtail, 3 bay leaves, and 1 tablespoon of salt. Bring to a boil over high heat and cook for 10 minutes.
Step 4
After boiling, drain the oxtail and rinse it under cold running water. This step helps to remove any impurities or excess fat from the surface, resulting in a cleaner taste.
Step 5
Pat the rinsed oxtail dry. Ensuring the oxtail is dry will help it absorb the braising liquid more effectively in the next steps.
Step 6
Cut the onion into large, chunky pieces. Smaller pieces tend to break down too much during the long cooking process.
Step 7
Slice the leek diagonally into large pieces. Leeks add a wonderful aromatic depth to the dish.
Step 8
Cut the carrots into thick fan shapes. This size maintains a pleasant texture after braising.
Step 9
If you prefer a touch of heat, thinly slice the Korean chili pepper diagonally. (Optional)
Step 10
Now, let’s prepare the flavorful braising sauce. In a bowl, combine 170ml soy sauce, 3 tablespoons sugar, 1 tablespoon corn syrup (or oligodang), 3 tablespoons minced garlic, 3 tablespoons cooking wine, and 300ml water. Whisk everything together until well combined.
Step 11
In a pressure cooker (or a heavy-bottomed pot), add the dried oxtail, the prepared braising sauce, the large chunks of onion, leek, carrots, and chili pepper (if using). Gently toss everything together to ensure the oxtail and vegetables are evenly coated with the sauce.
Step 12
Close the lid of the pressure cooker and bring it to high heat. Once the pressure cooker starts to whistle and the weight lifts, reduce the heat to low.
Step 13
Simmer on low heat for 30 minutes. This gentle cooking process allows the meat to become incredibly tender and absorb all the rich flavors of the braising liquid. The meat should be so tender it almost falls off the bone.
