Shoyu Braised Oxtail
A Shoyu Braised Oxtail recipe shared with me by my Okinawan friend’s grandma. She braises the tender oxtail until the broth is very syrupy and yummy. In the more traditional style; the broth is thickened with a cornstarch slurry.
2 ½-3 lbs. oxtail
Water as needed
2 TB vegetable oil
4 cloves garlic, crushed
2-3 inches ginger, peeled, crushed
2 c. water
1 c. Aloha shoyu
½ c. brown sugar
¼ c. mirin
¼ c. sake
2 TB cornstarch mixed with ¼ c. water, optional
In a large saucepot over medium heat; cover oxtail with water. Bring to a boil for 10 minutes. Drain; return oxtail to saucepot and brown in oil on all sides. Add garlic and ginger; cook 2 minutes until flavors have released. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Remove cover and continue simmering 30 minutes until slightly reduced. Optional to reduce completely or thicken sauce with cornstarch slurry.
Serve over hot steamed rice. Serves 3-4.