Northern Chinese ox tail hot pot.

moikel · May 24, 2013

Another ox tail dish can't hurt can it? Will get this done today,long slow cook in a broth/braise deal. Its still coming together in my head at the moment.

Thinking soy,star anise,ginger,garlic,orange peel,rice wine,brown sugar & beef stock.If I get time I may try to get some lotus root.

It will be my first post after getting OTBS notification this morning

snorkelinggirl · May 24, 2013

Oxtail is definitely worth more posts! Sounds like a nice combination of flavors, looking forward to hear how it comes out.

Congratulations on your OTBS promotion!

foamheart · May 24, 2013

Congrats on the OtBF!

I have currently started using more oriental flavors and really enjoy them. Tried my first oyster sauce last month and I have to say, I was impressed.

Make sure and update, please

daveomak · May 24, 2013

Congrats Mick....

...... on the OTBS.....

moikel · May 24, 2013

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moikel
May 24, 2013

Brown ox tail in nut oil with a touch of sesame oil(easy). Remove ,fry chopped onions in pan drippings. Then add ginger ,garlic ,fry gently just for a minute. A slug of chinese rice wine let it bubble.Then add stock,star anise, cinnamon stick ,sichuan pepper,orange zest & juice,your choice of sugar thats palm.Then the tricky bit ,you want enough soy sauce to colour it but not over power it & you have to watch the salt content because it will concentrate as it reduces.I add about a tab of hoi sin sauce.

This going in a cast iron casserole pot & in the oven for I don't know

.

You want to cover the meat so don't skimp on stock.

This is out of my head

after looking at a few hot pot recipes so bear with me.

If I can get to the local chinatown today I will see if there is lotus root & those white northern noodles.The chinatown 5 minutes from me is very northern lot of noodles,pancake,chilli ,steam boat ,hot pot even a specialty lamb restaurant called the little sheep!

moikel · May 24, 2013

Foamheart said:
Congrats on the OtBF!

I have currently started using more oriental flavors and really enjoy them. Tried my first oyster sauce last month and I have to say, I was impressed.

Make sure and update, please

This is it about to go in the oven while I get out in the sunshine!

IMG_0467.JPG

moikel
May 24, 2013

I added 2 of my own smoked dried chilli.

Hell of a lot of Asian food this far south

. I eat all of it without prejudice but I do like that regional chinese food from the north,Malaysian "hawker & nonya " style & Thai.

moikel · May 24, 2013

DaveOmak said:
Congrats Mick....

...... on the OTBS.....

Thank you.Yes it was quite the surprise this morning. I am really thrilled about it. Just shows how broad & inclusive this place is .

moikel · May 25, 2013

Foamheart said:
Congrats on the OtBF!

I have currently started using more oriental flavors and really enjoy them. Tried my first oyster sauce last month and I have to say, I was impressed.

Make sure and update, please

Thanks.I can eat any green veg with oyster sauce.I just learnt this week that the Thai's do a smoked oyster sauce might have a look around for some this week.

moikel · May 25, 2013

Done,about 3 hours in the oven. Meat falling off the bone. Great flavour profile wouldn't change a thing .I ate too much.

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moikel
May 25, 2013

I would normally use dried citrus peel but my stash had gone mouldy so I went with fresh orange zest. Don't know what else to say really,it has a very deep ,layered flavour .I didnt salt the rice water & just steamed the greens.You might mix light & dark soy but thats up to you .Its got a lovely dark,rich sticky vibe.I could have stopped it put it in fridge overnight & set fat ,skimmed it.Instead I just used paper towels to soak up fat off the top.

Great set & forget dish once you have the broth right. Very winter dish,hearty & warming, aromatic, its a keeper

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moikel
May 25, 2013

snorkelinggirl · May 25, 2013

That looks just great, Mick. Beautiful plated shot with the bok choy and nice touch with cilantro to garnish.

I've made Korean-style braised oxtail and short ribs before and always love those. But you've definitely got a better spectrum of flavors going on there with the citrus and spices.

Have a great weekend!

Clarissa

reinhard · May 25, 2013

Man that looks awesome!!! I was raised on tripe and beef tongue when i was a kid and my mom used ox tail basicly for soups and stews. Last time i had ox tail is when i roasted it and then added them to my beef noodle soup. You definatly have a great talent and love of cooking. Congrats on your promotion, you certainly deserve it. Reinhard

moikel · May 25, 2013

SnorkelingGirl said:
That looks just great, Mick. Beautiful plated shot with the bok choy and nice touch with cilantro to garnish.

I've made Korean-style braised oxtail and short ribs before and always love those. But you've definitely got a better spectrum of flavors going on there with the citrus and spices.

Have a great weekend!

Clarissa

Reinhard said:
Man that looks awesome!!! I was raised on tripe and beef tongue when i was a kid and my mom used ox tail basicly for soups and stews. Last time i had ox tail is when i roasted it and then added them to my beef noodle soup. You definatly have a great talent and love of cooking. Congrats on your promotion, you certainly deserve it. Reinhard

Glad you liked it. I figure that recipe would work with any beef braising cut. Just got to be a little careful on the salt content on the soy sauce.I didn't reduce sauce to much for that reason.

Reinhard, I think you could do a mix of tripe,beef tendon & beef this way in that clay pot chinese style. Thank you for your kind words. I might do a pork version somewhere down the line.

moikel · May 26, 2013

Ate it again tonight.Skimmed fat then reboiled it .Leftover broth will freeze then be recycled as a base for another dish,just strain it . Use it like its a concentrate , then build a new batch of something around it. Doesn't have to be same dish you can just freestyle it into a soup or whatever you feel like.

Northern Chinese ox tail hot pot.

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