Braised Oxtail (Daehanok Style): Rich and Deep Flavors at Home!
Master the Daehanok Style Braised Oxtail & Boiled Oxtail Recipe: Deep & Savory Flavors at Home
Experience the perfect harmony of a tangy and savory chive salad and tender boiled noodles with this Daehanok-style braised oxtail recipe. This dish is as comforting and flavorful as a holiday feast, and we highly recommend you try it! The melt-in-your-mouth boiled oxtail is truly exceptional, so don’t hesitate to give it a go!
Main Ingredients- 2.5kg Prepared Oxtail
- 200g Flour Noodles (Somen)
- Generous amount of fresh Chives (approx. 1 bunch)
For Blanching the Oxtail- Plenty of cold water
- 1 stalk Scallion, roughly chopped
- 2 Tbsp Minced Garlic
- A little Ginger, sliced
For the Flavorful Broth- 4 Liters Water
- 2 large Scallions, roughly chopped
- 1 Onion, washed
- 4 Tbsp Minced Garlic
- 1 tsp Ginger, thinly sliced
- 1 Tbsp Whole Peppercorns
Tangy & Sweet Seasoning Sauce- 100ml Soy Sauce
- 80ml Vinegar
- 100ml Mirin (to remove any gamey smell)
- 100ml Beef Broth (from cooking the oxtail)
- 1 Tbsp Sugar
- 1/2 Tbsp Honey
- Gochugaru (Korean chili flakes) to taste
- Plenty of cold water
- 1 stalk Scallion, roughly chopped
- 2 Tbsp Minced Garlic
- A little Ginger, sliced
For the Flavorful Broth- 4 Liters Water
- 2 large Scallions, roughly chopped
- 1 Onion, washed
- 4 Tbsp Minced Garlic
- 1 tsp Ginger, thinly sliced
- 1 Tbsp Whole Peppercorns
Tangy & Sweet Seasoning Sauce- 100ml Soy Sauce
- 80ml Vinegar
- 100ml Mirin (to remove any gamey smell)
- 100ml Beef Broth (from cooking the oxtail)
- 1 Tbsp Sugar
- 1/2 Tbsp Honey
- Gochugaru (Korean chili flakes) to taste
- 100ml Soy Sauce
- 80ml Vinegar
- 100ml Mirin (to remove any gamey smell)
- 100ml Beef Broth (from cooking the oxtail)
- 1 Tbsp Sugar
- 1/2 Tbsp Honey
- Gochugaru (Korean chili flakes) to taste
Cooking Instructions
Step 1
First, trim any excess fat from the oxtail using kitchen scissors. This step ensures a cleaner and less greasy final dish.
Step 2
This is the process of removing blood from the meat. Soak the oxtail in clean water with a little sugar for about 30 minutes to an hour. Sugar helps to draw out the blood.
Step 3
Now, we’ll blanch the oxtail to remove impurities. Fill a pot with plenty of cold water, add the scallion, minced garlic, and ginger, and bring to a boil. Once boiling, add the prepared oxtail and cook for about 10 minutes, or until the surface turns opaque. Be careful not to overcook it at this stage.
Step 4
Rinse the blanched oxtail under cold running water to wash away any remaining impurities and blood. Also, thoroughly clean the pot to remove any rendered fat or debris. A clean pot is essential for the next cooking stage.
Step 5
It’s time to braise the oxtail until tender. Place the blanched oxtail and all the broth ingredients (scallions, onion, minced garlic, ginger, peppercorns) into the cleaned pot. Pour in the 4 liters of water.
Step 6
The braising process involves four stages for maximum tenderness and flavor: 1️⃣ Remove the lid and boil over high heat for 30 minutes to reduce some liquid. 2️⃣ Cover with a lid and simmer over medium-high heat for 1 hour and 30 minutes. 3️⃣ Reduce the heat to medium and continue to cook for another 30 minutes until very tender. 4️⃣ Finally, let it rest and steam for 20 minutes to allow the flavors to meld. The total cooking time will be approximately 2 hours and 50 minutes.
Step 7
The rich broth resulting from this slow braising is incredibly flavorful and will be used later. Do not discard it!
Step 8
Wash the chives thoroughly under running water. Trim off any wilted ends and cut them into approximately 4cm lengths for easy eating.
Step 9
Let’s prepare the tangy and sweet seasoning sauce. In a bowl, combine the soy sauce, vinegar, mirin, beef broth, sugar, honey, and gochugaru (adjusting the amount to your preference). Stir well until all ingredients are evenly incorporated.
Step 10
Add the chopped chives to the prepared sauce and gently toss them. To maintain a fresh texture, it’s best to toss the chives just before serving. This chive salad will balance the richness of the oxtail and enhance the overall flavor profile.
Step 11
Boil the 200g of somen noodles in boiling water. Once cooked, rinse them thoroughly under cold water to remove excess starch. Then, squeeze out as much water as possible by hand. This ensures the noodles remain springy and don’t become mushy.
Step 12
Finally, generously top the tender braised oxtail with the prepared chive salad. Drizzle a little of the seasoning sauce over the top. Serve this Daehanok-style braised oxtail with the freshly boiled somen noodles for a truly satisfying meal!
