OXTAIL SAIMIN
Steps:
- For the meat broth: Preheat the oven to 500 degrees F.
- Roast the chicken bones until amber, about 1 hour. Set aside.
- Sweat the onions, garlic, ginger, shiitakes and green onions in some oil in a stockpot.
- Add enough water to fill the pot halfway, then add the pork bones and roasted chicken bones. (Add more water if needed to make sure everything is submerged.) Bring pot to a simmer, then simmer 24 hours.
- For the dashi: Heat 1 1/4 gallons water to 140 degrees F. Add the bonito and let steep, keeping temperature constant. Strain the bonito, then add the kombu and let steep 1 hour, keeping temperature constant at 140 degrees F. Strain.
- For the braised oxtail: Brown off oxtail in some oil in a roasting pan. Deglaze with 2 cups water, getting all the fond off the bottom of the pan.
- Add 5 quarts meat broth, soy sauce, sugar, mirin, garlic, ginger, star anise, peppercorns and bay leaf and bring to a simmer. Simmer until meat is tender, about 2 1/2 hours.
- Remove the oxtail and reserve, then strain the braising liquid and reserve.
- For the oxtail saimin: Bring a pot of water to a boil and add saimin noodles, then cook for 3 minutes. Meanwhile, add 2 ounces oxtail braising liquid and 10 ounces meat broth to a bowl. When noodles are finished, add to soup. Add 8 ounces braised oxtail, followed by the mustard cabbage, egg, kamaboko, ginger, cilantro, peanuts and scallions.
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Kartick Sungkur
[email protected]I'm not a huge fan of oxtail, but this recipe changed my mind. The meat was so tender and flavorful, and the broth was incredible.
Jahlano Mcleod
[email protected]This was my first time making oxtail saimin, and it was a success! The broth was rich and flavorful, and the meat was fall-off-the-bone tender.
wittykng swagger
[email protected]This recipe is definitely a winner! The broth is rich and flavorful, and the meat is fall-off-the-bone tender. I highly recommend it.
MAJID Riaz
[email protected]I'm not sure if I did something wrong, but my broth turned out a bit too salty. The meat was tender, though.
Sibaway Abdulrauf
[email protected]This recipe was a bit too time-consuming for me, but the results were worth it. The broth was amazing and the meat was so tender.
Michael Villarreal
[email protected]I'm not a fan of saimin, but I loved this recipe. The broth was so rich and flavorful, and the meat was fall-off-the-bone tender.
Lauratu Hudu
[email protected]This recipe is a great way to use up leftover oxtails. The broth is flavorful and the meat is tender.
Roy Bourne
[email protected]I made this recipe in my slow cooker and it turned out great. The meat was so tender and the broth was very flavorful.
Irfaan Khan
[email protected]I had some trouble finding oxtails at my local grocery store, but I was able to find them online. The recipe was easy to follow and the results were delicious.
Sam Speechless
[email protected]This recipe was a bit too spicy for my taste, but I think that's just a personal preference. The broth was flavorful and the meat was tender.
Moiz Yaseen
[email protected]I'm not sure what went wrong, but my broth didn't turn out as flavorful as I expected. The meat was tender, though.
Allan Mushimbei
[email protected]5 stars! This recipe is a winner.
Ammar Sarwar
[email protected]This recipe is a keeper! The broth is rich and flavorful, and the meat is fall-off-the-bone tender. I highly recommend it.
Sana Khabir
[email protected]I followed the recipe exactly and the results were amazing. The broth was so flavorful and the meat was so tender. I will definitely be making this again.
Subhadra Sapkota
[email protected]This was my first time making oxtail saimin, and it was a success! The broth was rich and flavorful, and the meat was fall-off-the-bone tender.
Mustafa Xassa
[email protected]I'm not a huge fan of oxtail, but this recipe changed my mind. The meat was so tender and flavorful, and the broth was incredible.
Qazi Hassan
[email protected]This recipe was easy to follow and the results were delicious. I loved the combination of flavors in the broth.
Kashif Ismail
[email protected]I've made this oxtail saimin recipe a few times now, and it's always a crowd-pleaser. The broth is so flavorful, and the meat is always so tender.
Saraswati Shrestha
[email protected]This oxtail saimin was a hit with my family! The broth was rich and flavorful, and the meat was fall-off-the-bone tender. I especially loved the addition of the shiitake mushrooms and bok choy.