C – Jim likes thick sauces.
Sometimes, much too thick. This really gets me mad. I don’t mind my sauce a little thinner. Such was the case with this braised oxtail. He over reduced the jus. It was just too thick. It didn’t allow me to have a good experience.
The oxtail sauce turned a little bitter. I was disappointed. Jim was really into this braised oxtail. It was all he could talk about for a few days. When he reheated it for me to taste, he overcooked the jus. It burned a little bit on the sides of the pan.
Just a little burning can completely change the flavor profile of a dish. Especially, when it comes to something with a lot of spices.
This dish had a lot of star anise in it. When you burn star anise you end up with a bitter taste. You really have to be careful. I ended up not liking this recipe as much as Jim and Luke did. Luke has never experienced this. He suggested Jim not over do it with the jus again.
Other than the slight bitter taste, everything else tasted great. It was the first time I had oxtail and it was good.
Cheap meat is great for braising. Oxtail is a great cheap meat that will impress foodies everywhere. Unless you burn the jus.
The meat was nice and tender. Really moist. The sauce was nice and silky, and went well with rice and bok choy.
So, random rule #301: “Don’t burn the jus.”
| Braising Week: Braised Oxtail |
- 2 pounds oxtail, cut into 2 inch thick pieces
- 2 celery stalks, cut into 1 inch pieces
- 2 carrots, cut into 1 inch pieces
- 1 onion, peeled, cut into quarters
- 5 star anise
- 1 Tbsp coriander seeds
- 1 Tbsp fennel seeds
- 1 Tbsp peppercorns
- 1 cup sake
- 1 Tbsp fish sauce
- 4 cloves garlic, with skin on crushed
- 3 Tbsp soy sauce
- 5 bay leaves
- 2 cups chicken stock
- 2 cups water
- Salt and pepper to taste
- Preheat oven to 250 degrees.
- Salt the oxtails and add oil to braising pot.
- Add oxtail and brown. About 10 minutes. Brown only the top and the bottom. No need to brown the sides.
- Remove oxtail from pot and set aside.
- Add carrots, onions, and celery. Let brown and soften for minutes.
- Add sake and let it reduce to about ¼.
- Add garlic, fish sauce, and soy sauce. Mix well.
- Add the oxtail all the spices and bay leaves.
- Add chicken stock and water. Let simmer.
- Place in the oven for about 7 hours or until tender. Remember not to overcook or the meat will be dried out and flavorless.
- When tender, remove oxtail from oven and let cool sufficiently to handle.
- Remove oxtail from pot and set aside.
- Strain stock and discard vegetables and herbs.
- Return stock to pot and partially reduce to a jus.
- Place oxtails in a saute pan on high heat.
- Add about one ladle-full of jus for each piece of oxtail. Reduce and spoon jus over oxtail.
- When partially reduced, add ½ tablespoon butter per piece to finish sauce. Mix in to finish.
- Plate oxtail with steamed rice.
- Spoon sauce over top and add vegetables.
- Serve immediately.
- Enjoy!
Thinner jus is better.
Hope you try this recipe. Just don’t burn the jus.