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2018.10.20 ( Sat )
K-FOOD
Braised Oxtailwith a Korean kick

출판일: 2013-11-24

기사입력 2013-12-08 15:12

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▲Photography by Lori Lynn

A dish that is great for the cold weathers of fall and winter and is also a nice complementary dish for Thanksgiving! Try lori lynn’s version of braised oxtail garnished with dried Korean Jeju mandarin oranges, cape gooseberries, yuzu zest, cilantro and scallions!

 

“With its rich, spicy flavors and warm autumn colors, oxtails are browned, then braised for 3 hours in a two-day process, resulting in a sauce that is deep, layered and unctuous. Shiitake imparts earthiness while hot chiles give it a kick. The oxtail is butter tender, but it is really the garnish that puts this dish over the top. Dried Korean Jeju mandarin orange slices add that crispy texture and a sweet-tart component that brightens the meat. cape Gooseberies add a flavorful pop while yuzu zest adds bitter-citrusy freshness and cilantro and scallions bring the vegetal notes,” said Lori Lynn.

Ingredients:
• 3 lbs. oxtail
• 3/4 c. red wine
• 1/3 c. tamari
• 1 c. moo (Korean radish), large dice
• 2' knob of ginger, sliced
• 4 star anise
• 1 medium onion, quartered
• 4 garlic cloves, smashed
• 2 T. brown sugar
• Salt
• Pepper
• Canola oil
• 4 cups Beef stock
• 1 cup Sliced shiitake
• 1 Grated yuzu
• 3 Sliced scallion
• 1/2 cup Cilantro Leaves
• 1 oz bag of dried Jeju Oranges
• 12 Cape Gooseberries

 

Directions
1. Season 3 lbs. oxtail with salt and pepper.
2. Brown in a small amount of canola oil.
3. Place the meat in a soup pot in a single layer.
4. Add the following ingredients: red wine, tamari, diced moo (Korean radish), sliced ginger, star anise, quartered onion, smashed garlic cloves, and brown sugar.
5. Then add enough beef stock to barely cover the meat.
6. Bring to a boil then immediately turn down the heat and simmer, covered, for 1 1/2 hours.
7. Turn the oxtails over, and continue cooking for another 1 1/2 hours.
8. Add a bit more beef stock if necessary.

9. After three hours of cooking, remove the pot from heat.
10. Let cool then refrigerate over night.

 

-The next day –

 

 

11. Set the meat aside and remove the congealed fat from the top of the sauce.
12. Reheat the sauce then strain through a fine-mesh strainer.
13. Discard the solids and place the sauce in a clean pot.
14. Bring to a boil and add 1 c. sliced shiitake and two hot chili peppers cut in half.
15. Simmer for 10 minutes.
16. Taste for seasoning – and salt and pepper if necessary.
17. Then add the oxtail back to the pot and heat through.

 


To plate:
1. Ladle sauce and shiitake into large shallow bowls.
2. Place 1 or 2 pieces of oxtail in the center.
3. Sprinkle with grated yuzu zest, sliced scallion, and cilantro leaves.
4. Arrange dried oranges and cape gooseberries around the meat.

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