It’s a good idea to refrigerate the broth overnight; the fat on the surface of the broth will solidify, making it easy to remove. Bring the broth back to the boil before serving. The simplicity of the flavours in this recipe belie the richness of the end result. We’ve removed the bones before serving, but there’s great pleasure to be had sucking the meat from them at the table – just make sure you’re among friends. You will need to start this recipe a day ahead.
- 1.5 kg medium oxtail pieces
- 2 onions, coarsely chopped
- 1 head of garlic, halved
- 5 cm piece of ginger, peeled and thinly sliced
- 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
- 1For 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.
- 2Place 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.
- 3Just before serving, for garlic and chilli seasoning, combine ingredients using your fingers. Pass separately for each diner to add to taste.
Drink Suggestion: Fragrant, yeasty, pale ale. Drink suggestion by Max Allen