Melt-in-your-mouth Oxtail in a Chinese Sauce
The majority of the population in first-world countries don’t consume organ meats or offal (also known as variety meats or pluck).
In fact, most can’t even stomach the thought.
But if you’re in this camp, we urge you to keep an open mind.
Organ meats, in their most inclusive form, can refer to everything from an animal except muscle and bone. So that means there are lots of options (think liver, heart, kidneys, as well as marrow, tongue and feet).
We realise that brains and tripe might only entice the ‘brave’, but there are other types of organ meats that are perfect for the beginner entering this nourishing new world.
So if you’re having difficulty overcoming the thought of cooking and eating offal, don’t be! There are still some delicious ‘half-way’ options available 🙂
And this recipe introduces you to one of the Perfect Introductory Offal foods – beef oxtail!
Oxtail is classified as the only external offal meat, even though it’s not actually an organ (source). Offal or otherwise, it’s got an unsurpassed flavour and health benefits galore!
Although there is more bone than meat in oxtail, this particular cut offers the best of both worlds when properly prepared – rich, flavourful meat, and bones that yield a deeply nourishing, gelatinous broth.
And it’s economical to boot!
There are still enough cold, windy days around to warrant making this flavoursome, comforting meal.
We’d love to hear from you if you make it, and whether you’re a new recruit to Perfect Introductory Offal foods 🙂
Delectable Oxtail in a Chinese Sauce
- 1 oxtail (approx 1kg)
- 350ml beef bone broth, divided
- 100ml soy sauce or coconut aminos
- 50ml oyster sauce * (see alternative below)
- 2 onions, halved and sliced
- 1 tbsp corn flour (optional)
- Heat a large dutch oven or frypan with lid over medium to high heat.
- Brown the oxtail for about 20 minutes with the lid on (it will splatter!).
- Reduce the heat, pour in about 200ml broth and simmer over lowest heat for 6 – 8 hrs. Check periodically that it still has liquid in the bottom. If not, top it up with a little water or broth.
- When cooked well and meat is easily removed from the bone, remove frypan from heat and cool slightly.
- Strip the meat off the bones. Reserve meat and set aside. Reserve any remaining bone broth for making sauce.
- Optional step – Reserve bones and fat, cover with water and simmer for several hours to make a rich, flavourful broth for a future meal.
- To make the sauce, mix remaining ingredients together in a medium-sized saucepan. Simmer for 10 minutes until the sauce has thickened and the onions are soft.
- Add reserved meat and heat through for several minutes.
- Taste and season with a good grind of black pepper, and salt if necessary.
- Serve with rice and Asian-style vegies of your choice.
Recipe Notes and Tips:
- We suggest you start this in the morning, and with just a further 20 minutes in the evening, you’ll end up with a nutritious and warming dinner.
- Slow Cooker: Follow steps 1 and 2. Then place oxtail and broth in a slow cooker on the lowest setting and cook for 6 – 8 hours. Resume at Step 5.
- Alternative to oyster sauce: 1 1/2 tbsp honey, 1 1/2 tbsp rice wine vinegar, 1 tbsp sesame oil, 2 garlic cloves, 1 tsp minced ginger, 1 tsp miso paste or peanut butter
Serves: 4 – 6