Friday, 25 October 2013

Oxtail Stew

oxtail stew
Certainly Autumn is here but not cold yet. I love to making heart warming stew in cold and dark windy  days, Slowly cooked Oxtail stew with boiled baby potatoes, mashed potato or just with rice.
It is delicious with rich flavour
I love smell of stew in the house , feeling so homely and cosy. All my family loves this dish, for me it is a perfect dish for Anglo Korean Household, because it can be a perfect Western stew with crusty bread and potatoes also perfect stew ( jjim) with steamy rice and kimchi . I always have in Korean style but rest of Family prefers English style.  How democratic !

My  recipe for this has a Korean twist.

4-5 meaty Oxtail.
1 dry chilli (not bird eye)
3-4 Carrot
4 celery stock
1/2 mooli
1 onion
1 tbsp. soy sauce
1 tbsp. black bean sauce
1 tbsp. tomato paste
4-5 garlic clovers
1 thumb size ginger
2 tbsp. red wine
2 tsp Worcestershire sauce
2 bay leaves,  thyme , oregano,

First of all cut excess fat from oxtail and grill until brown out side. Cut all vegetables 2 cm cube size.
Put meat and vegetables, soy, bean paste,  crushed garlic, ginger, chilli, pour 3cups of water and , add tomato puree,  and stir well. start boil on high heat and add Worcestershire, red wine. boil for 10 minutes.
Put in the oven ( 130c) for at least 4 hours and take out taste , season , boil in high heat reduce sauce.
Serve with thinly cut spring onion  and chilli on the top,

I always make creamed leek , serve with potatoes or rice and kimchi.
When weather is very cold, make herb dumplings and add to stew, this way you can have real hearty meal. We love sauce and vegetables, I often have only vegetables with rice, dark and rich sauce, tender meat, this is one of best slow cooking dish. you can put in the slow cooker in the morning, you can eat this rich flavoured stew for dinner.

My November Korean Cookery:  2nd.9th, 16th, 30th.

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