[Chinese Recipes] Braised Oxtail Noodles

Mom/Judy posted a recipe for her traditional Braised Oxtails when we first started the blog, but this one is slightly different and requires fewer ingredients (we leave out the more pungent flavors of cloves and star anise). We also found that it was much saucier, so what do we self-proclaimed non-cliched ABC kids do? ADD NOODLES!

But in all seriousness, these Braised Oxtail Noodles are so good–the oxtails (and beef shanks!) are super tender and have that wonderfully chewy collagen texture that comes from bone, not fat; and the sauce coats the noodles amazingly well. Add a little bit of zing with the scallions, and you have a seriously tasty lunch or dinner. You’ll need:
3 pounds oxtails and/or bone-in beef shank
1 tablespoon oil
5 cloves garlic
1/4 cup mirin, shaoxing wine, or dry sherry
3 tablespoons soy sauce
2 tablespoons dark soy sauce
3 bay leaves
1 teaspoon sugar
3 cups water
1 pound fresh ramen noodles
1 scallion, sliced

Rinse the oxtails and beef shank (if using) and pat them dry. Heat oil in a pot over medium heat and brown them on all sides. Then add the garlic, mirin, soy sauce, dark soy sauce, bay leaves, sugar, and water.

Bring to a boil and reduce heat to low. Simmer for 3 hours, until the meat is falling off the bone and the sauce has thickened. As it’s simmering, stir occasionally and add additional water if necessary to avoid sticking.

Cook the noodles according to package directions. We used a fresh ramen noodle, but any asian-style noodle would work, really.

Toss in the sauce along with the oxtails. Garnish with scallions and serve!

Braised Oxtail Noodles

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes

Yield: Serves 4

Ingredients

3 pounds oxtails and/or bone-in beef shank
1 tablespoon oil
5 cloves garlic
1/4 cup mirin, shaoxing wine, or dry sherry
3 tablespoons soy sauce
2 tablespoons dark soy sauce
3 bay leaves
1 teaspoon sugar
3 cups water
1 pound fresh ramen noodles
1 scallion, sliced

Instruction

Rinse the oxtails or beef shank and pat dry. Heat oil in a pot over medium heat and brown them on all sides. Then add the garlic, mirin, soy sauce, dark soy sauce, bay leaves, sugar, and water.

Bring to a boil and reduce heat to low. Simmer for 3 hours, until the meat is falling off the bone and the sauce has thickened. As it's simmering, stir occasionally and add additional water if necessary to avoid sticking.

Cook the noodles according to package directions and toss in the sauce along with the oxtails. Garnish with scallions.

This recipe and image sources are referred in website: Thewoksoflife.com. Thanks so much!