Red Cooked Oxtails

Red Cooked Oxtails

I have never tasting anything I did not like if it has been prepared in a red cooking sauce. Whatever protein type you braise in this flavorful liquid comes out moist and tender. Red cooking is a Chinese technique of braising meat in a soy based liquid with sweet and savory spices added.  The long, slow simmering in the spiced liquid produces a rich, tender meat.

Last year I red cooked a piece of pork belly, and it literally melted in your mouth when you took a bite.

Red Cooked Pork Belly | Black Girl Chef's Whites

After braising the pork I cooled the braising liquid, removed the now solid fat from the surface and froze it for future use.

The future is here.

Red Cooked Oxtails

Red Cooked Oxtails
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 3 quarts water
  • 1 cup mirin
  • 1 cup dark soy
  • 1 cup light soy
  • 1 cup raw sugar
  • 1 bunch scallions, sliced
  • 1 cup sliced ginger
  • 6 cloves garlic
  • 2 sticks cinnamon
  • 1 tablespoon Five Spice powder
  • 1 tablespoon Szechuan peppercorns
  • 4 pounds beef oxtails
Instructions
  1. In a large pot over medium high heat combine all the ingredients except for the oxtails.
  2. Bring the red cooking sauce to a boil, cook for about 5 minutes.
  3. Add the oxtails, cover and reduce to a simmer.
  4. Cook the oxtails for about 3 hours, until very tender.
  5. Remove the oxtails from the red cooking liquid and serve.

 

Red Cooked Oxtails

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