Northern Chinese ox tail hot pot.

Discussion in 'Nose to Tail' started by moikel, May 24, 2013.

  1. moikel

    moikel Master of the Pit OTBS Member

    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.[​IMG]

    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 [​IMG]
     
  2. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    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!  [​IMG]
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Congrats Mick....   [​IMG]  ......   on the OTBS.....    
     
  5. moikel

    moikel Master of the Pit OTBS Member


    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 [​IMG].

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

    This is out of my head [​IMG]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!
     
  6. moikel

    moikel Master of the Pit OTBS Member

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

    I added 2 of my own smoked dried chilli.

    Hell of a lot of Asian food this far south[​IMG]  . I eat all of it without prejudice but I do like that regional chinese food from the north,Malaysian "hawker & nonya " style & Thai. 
     
  7. moikel

    moikel Master of the Pit OTBS Member

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

    moikel Master of the Pit OTBS Member

    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.
     
  9. moikel

    moikel Master of the Pit OTBS Member

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


    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[​IMG]

     
  10. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    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
     
  11. reinhard

    reinhard Master of the Pit OTBS Member

    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
     
  12. moikel

    moikel Master of the Pit OTBS Member

    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.
     
  13. moikel

    moikel Master of the Pit OTBS Member

    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.
     

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