SLOW-COOKED OXTAILS WITH RICE NOODLES

SLOW-COOKED OXTAILS WITH RICE NOODLES
As shared by Takashi Yagihashi in his Takashi’s Noodles cookbook, Oxtail is a favorite ingredient in countries as diverse as Jamaica, France and Korea. When you taste it, it’s not hard to understand why. It is our favorite too in the house. To be able to enjoy the richness and sublime flavor of oxtail though, you gotta slowly cook it for hours until the meat is tender and literally almost falls off the bone. Believe me, it’s worth the wait.

SLOW-COOKED OXTAILS WITH RICE NOODLES (4 servings)
 
What you will need:
  • 2 lbs oxtails (4 to 8 pieces)
  • 6 cups water
  • 6 cups dashi
  • 2 Tbsp soy sauce
  • 2 Tbsp sake
  • Kosher salt
  • Pinch of pepper
  • 1 cup peeled thinly sliced daikon (each slice halved)
  • 8 oz dried rice noodles or any noodles you like
  • 2 Tbsp thinly sliced jalapeno rounds
  • 2 scallions, both white and green parts, thinly sliced on an angle
  • 4 sprigs cilantro
Instructions:
  1. Combine the oxtais and water in a small saucepan and place over high heat. Bring the water just to a boil, then remove the pot from the heat, drain the water, and rinse the oxtails and pot well. Make sure you DO rinse your pot too, sorry, can't be lazy here!
  2. Return the oxtails to the pot and add the dashi. Set the pot over high heat and bring to a boil. Decrease the heat to low and cover the pot. Simmer the liquid until the meat falls off the bone, about 5 hours. While cooking, add more water, if necessary, to keep the oxtails fully submerged
  3. When the meat has finished cooking, removed the oxtails from the pot and set them aside. Skim the fat off the top of the broth, discard, and strain the broth into a liquid measuring cup. Measure 6 cups of broth, adding water, if necessary, to equal 6 cups
  4. Pour the broth into a pot and bring to a boil, then add the soy sauce, sake, salt to taste, and pepper. Decrease the heat to low and return the oxtails to the pot. Cover the pot to keep warm until you're ready to serve
  5. Place a large pot of water over high heat and bring to a boil. Add the daikon and simmer for 5 minutes. Use tongs or slotted spoon to transfer the daikon to the warm broth you have the oxtails in. (Do not drain the water you use to cook the daikon)
  6. Return the water you use to cook the daikon to a boil, add the rice noodles, and cook following package instructions. Drain well and divide among 4 bowls
  7. Pour 1½ cups of the broth into each bowl and add one-fourth of the oxtails. Garnish with the jalapeno, scallions, and cilantro and tuck in!!

SLOW-COOKED OXTAILS WITH RICE NOODLESSLOW-COOKED OXTAILS WITH RICE NOODLES

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