Asian Style Oxtails with Udon Noodles

I know I’m always preparing oxtails, but we like them a lot and we don’t have access to dependable quality variety meats in our area and oxtails are delicious, however prepared.  We have two more batches in the freezer 🙂  The variety meats specialist, The Butcher Shoppe in Pocono Lake is closed until…..

Normally this recipe uses the rind of a mandarin but I didn’t find any and the orange worked fine.  Also my “bunch” of scallions were dying a hard death in the refrigerator crisper but they were okay.

My herb garden is a bit exaggerated but it looks wonderful and pleases me; 2 types of sage, oregano, basil, tarragon, garlic chives, plain chives, rosemary, parsley, thyme, tarragon, cilantro and who know what else.  All praise due to my totally bored husband 🙂

This recipe is fairly simple.  You don’t need to brown the oxtails before placing in the pressure cooker and cutting and chopping is minimal.  Once the ingredients are lined out, everything comes together quickly.

I love the way the ingredients look in the pot!  Once the bobble gets going the aroma is irresistible!  Pressure cooker necessary.

Fresh udon noodles are the perfect accompaniment for these oxtail because the meat falls  off the bone and the sauce created by the ingredients would be satisfying alone with just the noodles.

Asian Style Oxtails with Udon Noodles

5 lbs oxtails, evenly mixed with big and small

1/4 cup Tamari soy sauce

1/4 cup Shao Shing Chinese cooking wine

1/4 cup brown sugar

1/2 cup water

1 bunch scallions, thinly sliced

1 onion, sliced into eighths

3-4 garlic cloves, thinly sliced

8 thin slices of fresh ginger

2 star anise

2 sticks cinnamon

1/2 of an orange peel, cut into 8 strips

Cooked fresh udon noodles

Garlic chives, sliced

Mix the soy sauce, Chinese wine, brown sugar and water together and set aside.  Place the oxtails in the bottom of a pressure cooker.

Sprinkle the scallions, onion, garlic, ginger, star anise, cinnamon sticks and orange peel over the oxtails.  Pour the soy sauce mixture over all.

Put the top on the pressure cooker and seal well.  Put the little bobble thing over the vent in the middle of the pressure cooker top.  Turn the gas up to high and when the bobble starts to swing back and forth, decrease the heat until the bobble continues a gentle swing. Cook for 35-40 minutes, remove from flame and set aside until the pressure button, located at the top of the handle, sinks completely to the bottom.

Open the pressure cooker and place the oxtails in a platter.  Strain the solids from the sauce and then boil the liquid down (no top) until it is reduced by half, then pour over the oxtails.

Serve with the noodles sprinkled with garlic chives.





About cookinginsens

An American living in Burgundy, France
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7 Responses to Asian Style Oxtails with Udon Noodles

  1. Trix Rendert says:

    Love the combo of anise, ginger and orange..sure it was looks delicious!

  2. Mad Dog says:

    I love oxtail, you can’t have too much!
    That little steer is fabulous too, as are your herbs.

    • jmcheney says:

      A Texas longhorn no doubt. I admired him too. But I love the bountiful herbs right by the stairs. I have to trot clear across the backyard in all weathers. (My old ex’s Seven P’s apply there: Prior proper planning prevents piss poor performance!)

    • Thank you Mad. I wish I could have people over. Still I’m sharing the herbs with neighbors. Looking for more animals with attitude 🙂

  3. JB says:

    Looks fantastic. I can imagine the aroma with the ingredients!

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