Korean-style oxtail broth

AT A GLANCE

  • Serves 6 people

  • 1.5 kg medium oxtail pieces
  • 2 onions, coarsely chopped
  • 1 head of garlic, halved
  • 5 cm piece of ginger, peeled and thinly sliced
  • To serve: steamed rice
  •  
  • Kimchi daikon
  • ½ daikon (white radish), thinly sliced widthways using a mandolin
  • 1 tsp ground chilli
  • ½ tsp minced ginger
  • 1 clove of garlic, minced
  •  
  • Garlic and chilli seasoning
  • 2 cloves of garlic, minced
  • 2 tbsp sea salt
  • 2 tsp dried chilli flakes
  • 2 green onions, thinly sliced
01   For kimchi daikon, combine ingredients and 1 tbsp sea salt in a non-reactive bowl and toss to coat. Cover with plastic wrap and stand at room temperature overnight.
02   Place oxtail in a large saucepan, cover with cold water and bring to the boil over medium-high heat. Drain, rinse oxtail and rinse out pan. Return oxtail to pan with onion, garlic and ginger, cover generously with cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, skimming to remove scum and topping up with water as necessary, until broth becomes milky and meat falls from the bone (about 3½ hours). Refrigerate overnight, if desired. Place some rice in each serving bowl. Remove oxtail from broth, coarsely flake meat from bones and place in bowls. Strain liquid, ladle over meat and serve with kimchi daikon and garlic and chilli seasoning.
03   Just before serving, for garlic and chilli seasoning, combine ingredients using your fingers. Pass separately for each diner to add to taste.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

FRAGRANT, YEASTY, PALE ALE. , suggested by MAX ALLEN

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