Tender and Flavorful Braised Beef Oxtail
Achieve Maximum Flavor with Minimal Seasoning for a Delicious Braised Oxtail Dish, Perfect for Holiday Feasts
Are you looking for a special main course for the upcoming holidays? Instead of the usual galbijjim (braised short ribs), why not try this delicious braised oxtail for a change? It’s perfect for making ahead and reheating for the main feast day, and any leftovers can be neatly frozen for later enjoyment. Though I haven’t made oxtail stew in years, I was reminded of its unique charm this holiday season. While it takes a bit longer to prepare than galbijjim, the depth of flavor is truly worth it. I even had a brief moment of panic during the seasoning process, but it turned out wonderfully delicious with no gamey odor at all – something I always prioritize! The texture and taste are distinct from short ribs, offering a delightful culinary experience. Why not give this unique holiday dish a try? Wishing you a vibrant start to your week! ♡
Main Ingredients- 3kg Beef Oxtail
- 1/2 cup Soju (Korean rice wine)
- 2 Onions
- 2 cups Water
Seasoning Sauce- 3 Tbsp Oyster Sauce
- 6 Tbsp Soy Sauce
- 5 Tbsp Honey
- 1 packet Pear Juice drink
- 2 Tbsp Minced Garlic
- Pinch of Black Pepper
- 10 Tbsp Cooking Wine (Mirin or similar)
- 2 cups Water
- 3 Tbsp Oyster Sauce
- 6 Tbsp Soy Sauce
- 5 Tbsp Honey
- 1 packet Pear Juice drink
- 2 Tbsp Minced Garlic
- Pinch of Black Pepper
- 10 Tbsp Cooking Wine (Mirin or similar)
- 2 cups Water
Cooking Instructions
Step 1
Soak the beef oxtail in cold water, adding a little soju to help draw out the blood. This step is crucial for removing any gamey odors. Soak for at least 1 hour, or ideally 2-3 hours for the best results.
Step 2
After soaking, rinse the oxtail thoroughly under running water. Make sure to clean off any impurities or residual blood, especially around the bone parts.
Step 3
Peel the onions and thinly slice them into strips. These sliced onions will add flavor and a tender texture as they cook with the meat.
Step 4
In a bowl, combine the oyster sauce, soy sauce, honey, pear juice packet, minced garlic, a pinch of black pepper, and cooking wine. Add 2 cups of water and mix well until all ingredients are evenly incorporated to create the seasoning sauce.
Step 5
Place the prepared oxtail and sliced onions in a large bowl. Pour the seasoning sauce over them and mix gently to ensure the meat and onions are evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours to marinate. Marinating overnight will yield an even deeper flavor.
Step 6
Heat a pot over medium-high heat. Add the marinated oxtail, onions, and 2 cups of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for about 1 hour and 30 minutes to 2 hours, or until the oxtail is tender and falling off the bone. Baste the meat with the cooking liquid occasionally for extra flavor.
Step 7
Transfer the tender, well-braised oxtail to a serving dish. Garnish with pine nuts or julienned red chili peppers, if desired, for a more visually appealing presentation. Serve immediately while warm to best enjoy the chewy texture and rich, savory sauce.
