Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Miso Braised Oxtail w/Fresh Shiitake Mushrooms

This dish takes time, but braising oxtails with miso and fresh shiitake mushrooms creates one of the most intense beef flavors ...you will love how this turns out!!  Add a bowl of rice and you will not leave the house!


Posted By: K. Taako
Rating   View Rating(1)
Already Voted! | 3 people have saved this recipe

Print   Add to Printer57 Times Printed

Prep Time: Marinade Overnight | Cook Time: 3-4 Hours | Ready In: 3-4 Hours + Marinade Time
Ingredients: Print   Add to cart
US Metric

5 to 6 pounds oxtails, cut into pieces, fat trimmed
Kosher salt and ground black pepper
2 to 4 tablespoons vegetable oil
½ cup sake
2 cups low-sodium beef or chicken stock
1/3 cup dark or regular Aloha shoyu
1/3 cup miso (light or dark)
2 star anise, broken into pieces
2 whole cloves 
3 scallions, trimmed and cut into 2-inch lengths, plus 2 scallions, thinly sliced on the diagonal, for garnish
6 slices fresh ginger
4 garlic cloves, peeled
10 ounces fresh or dried whole shiitake mushrooms, stems removed, re-hydrated if dried
1 lime, zested and cut into small wedges
Cooked jasmine rice, for serving.

Order Japanese Hotpots Cookbook


Cooking Process:

1) Heat oven to 300 degrees. Season oxtails with salt and pepper. Heat 2 tablespoons oil in a large ovenproof pot with a tight-fitting lid. Working in batches if necessary to avoid crowding, brown oxtail all over, removing each piece when done. Add oil as needed.

2) When done browning, pour off extra fat from bottom of empty pot and set pot over high heat. Add wine and bring to a boil, scraping up browned bits. In a bowl, mix soy sauce and sugar with 2 cups stock and pour into pot. Add lemongrass, chili peppers, star anise, cloves, 2-inch pieces of scallions, ginger and garlic and bring to a boil. Turn off heat. Return oxtails to pot and add lime zest. Cover and transfer to oven. Cook 1½ hours.

3) Turn over pieces of oxtail, cover again and cook 1½ hours more, or until oxtail is very tender. Remove oxtails from pot and strain sauce into a separate saucepan; discard contents of strainer. Transfer oxtail pieces back to ovenproof pot. Cover oxtails and sauce and refrigerate overnight.

4) The next day, heat oven to 300 degrees; remove oxtails and sauce from refrigerator. Lift off any fat on surface of sauce and discard. Gently warm sauce until liquid, then pour over oxtails and stir in shiitake mushrooms. Cover with foil or a lid and bake 30 minutes.

5) Uncover, stir and raise oven temperature to 400 degrees. Cook, uncovered, 15 minutes. Stir again and cook another 15 minutes, until hot and glazed thickly with sauce. Remove oxtails from oven and serve over rice. Sprinkle each serving with thin scallion slices and squeeze lime juice over oxtails.

Makes 4 servings

User Reviewsview all rating
Reviewed on: May 7, 2014 By
your ingredients and cooking process makes no sense since your cooking process has all different ingredients than your ingredient list...add soy and s
Read More
Comments:

UA-24244452-1