My wife came up with this variation on an Ox Tail Stew. The sauce for me was very reminiscent of a “spicy Korean chicken” dish I had made before. I find that even though the name says it’s spicy, it’s more of a mild warmth in the mouth as opposed to really being spicy.
Still, it was very tasty and a nice change of pace from our usual go-to, classic Ox Tail Stew.
Take a look at the recipe. Like many home style dishes, measurements are very flexible, cooking times are rough, and feel free to vary everything to suit your tastes. This should be enough to get you close enough 🙂
- 2 - 3 lbs Ox Tail
- Your choice of other stew vegetables (celery, potatoes, turnip, etc...)
- 2 cups beef broth made from beef powder and water
- 1 cup Soy Sauce
- 1 TB minced garlic
- 3 TB cooking wine
- 3 TB sugar
- 3 TB honey or honey powder (we substituted Agave)
- 1 TB red pepper powder
- Salt and Pepper to taste
- 1 slice of ginger, chopped and smashed
- Soak ox tail in water for 30 minutes to release any excess blood in the meat.
- Boil the ox tail for 20 minutes at a low boil in order to release elements that rise and float to the top of the water.
- Once done, skim the scum off the top of the water and then drain the ox tail.
- Mix ingredients together, except stew vegetables and coat the ox tail.
- Then put it in a pot with a lid and add the sauce to it.
- Bring to a boil, the switch to low.
- Braise, covered, for 1.5 to 2 hours, or until tender to your tastes.
- Add carrots and/or other hard vegetables the last half hour.
- Add potatoes and other faster cooking vegetables at about 15-20 minutes before serving.
- Serve with rice.