I’ve always loved braised oxtails. They are incredibly flavorful due to the amount of fat nestled within each bite. You could certainly make this with short ribs but something about oxtails really makes this go from yummy to “I’m literally drooling.”
I normally braise my oxtails the same way I do short ribs with kind of an Italian flare but this time I decided to go for Korean flavors using gochujang paste and some other fab Asian ingredients. It is a leedle spicy but in a way that just adds flavor and a bit of heat.
And since I had the time today, they were slow cooked in my crockpot which I def recommend. They literally fell off the bone! I served them up with a cauliflower fried rice but they would be great with broccoli or mushrooms. And the whole thing was crowned with a spoonful of kimchi I got from my Walden meat share. Seriously feeling spoiled over here.
Here are some specialty ingredients I used:
- Gochujang- both the seasoning and the paste. The gochujang is really important and will change the flavor profile of the dish tremendously so you really need to have it. I got both the seasoning and the paste at Whole Foods but you can also order them online through Thrive market or Amazon. Pics of the brand I used below.
- Fish sauce – also very important because it adds a layer of depth that you cannot get otherwise. You can find fish sauce in the Asian food isle at any grocery store.
- Coconut aminos (instead of soy sauce) because it is gluten-free, soy-free and alcohol-free (did you know many soy sauces contain a small amount of alcohol?)
Korean Gochujang Braised Oxtails
Ingredients
- 3 lbs beef oxtails
- 1/2 tsp salt and pepper
- 3 stalks scallions chopped, green parts separated
- 1 carrot roughly chopped
- 1/4 onion roughly chopped
- 3 tbsp butter
- 2 tbsp gochujong paste
- 1 tbsp Gochujong seasoning
- 1 tsp fish sauce
- 2 tbsp coconut aminos
- 3 cloves garlic pressed or finely minced
- 1 tbsp tomato paste
- 1 tsp onion powder
- 1 tsp ground ginger
- 2 cups beef broth
- 1/4 tsp xanthan gum
- 2 tbsp cilantro chopped
Instructions
- This is real simple, ya'all. Oxtails do not need to be seared like short ribs so that is 10 minutes saved. Grab your crockpot. Throw in the carrots, onions and white parts of the scallions. Add the oxtails. In a small pot, heat up butter over med low heat. Add everything but the broth cilantro and xanthan gum. Cook for just a couple of minutes until it starts to simmer then add the beef broth cook another minute or two until everything is melted together. Pour over the oxtails. You should still have about 1/4 of the oxtails peeking out, do not completely cover them. Seal the lid and cook on low for 8 hours. Carefully remove the lid. Using a slotted spoon, take out the oxtails from pot. Do this gingerly as they should be falling apart. Pour the liquids into a bowl and use an immersion blender to puree the sauce and veggies together. The carrots and onion help to thicken and bind everything together. This makes a TON of sauce so don't be afraid of the carbs/sugar from the veggies as you will only be using a portion of this sauce. Add the xanthan gum and puree again until sauce is thick and glossy. You may want to put this sauce in a mug and drink it. I won't judge. Plate the oxtails and spoon a generous amount of that beautiful sauce over the tops, garnish with cilantro and green parts of the scallions.Serve with some cauliflower rice or your favorite keto veggie and eat away!!!!
I cooked this in my cast iron pot (lid on) in the oven for 4 hours at 325°. Wow! Used a spoon instead of a fork, as the meat just slides off. Taste was yummy!! Thank you for sharing. I will be making this again.