Slow-Cooked Oxtails with Rice Noodles
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. To release oxtail’s rich, sublime flavors, though, you must slowly braise it for hours until the meat is absolutely tender. It’s worth the wait.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the oxtails 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.
Step 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.
Step 3
When the meat has finished cooking, remove 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. 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.
Step 4
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 a slotted spoon to transfer the daikon from the water to the warm broth. (Do not drain the water.)
Step 5
Return the water to a boil, add the rice noodles, and cook following package instructions. Drain well and divide among 4 bowls.
Step 6
Pour 1 1/2 cups of the broth into each bowl and add one-fourth of the oxtails. Garnish with the jalapeño, scallions, and cilantro.
