Oxtail Stew: Simple, Easy, Mouthwatering Recipe for a Special Day at Home

Oxtail soup sounds like a complicated affair, but this recipe puts tender, flavorful meat on your table without the hassle. Whether you're a student looking for something to brighten up your week, or a family looking to fill some bellies with warm, healthy food, this recipe is great for keeping you warm, full, and strong.

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● Ingredients for 2 people
* Ox tail 4~6 pieces
* Garlic
* Ginger
* Bay leaf
* Onion 1/2
* White Mushroom 2
* Carrot 1
* Celery Stalk 1
* Asparagus 3
* Cabbage 1/4 ~1/3
* Soy sauce 3 tbsp
* Sake 50ml
* Hondashi 1 tsp (or Chicken Consommé 1 tbsp)
* Salt
* Black Pepper
* Parsley
* Mustard

● Cooking Recipe
1) Peel both garlic and ginger, then slice for broth.
2) Heat a 10in pan and sear all sides of the Oxtail.
3) When golden brown on all sides, place in a medium sized pot and fill with enough water to fully cover meat. Bring to boil.
4) While boiling, skim the foam off the top with a strainer or spoon.
5) Add soy sauce, sake, hondashi (or chicken consommé), bay leaf, salt, pepper,
sliced garlic, and ginger after skimming and reduce the heat.
6) Cover and simmer over low heat for 2.5 hours, checking on it once every 10~15 minutes so as not to burn the bottom.
7) While the stew is simmering, prepare vegetables. Cut 1/2 an onion and 1/2~1/4 a cabbage into bite-sized chunks. Cut a carrot into 2~3cm pieces and round edges, cut Asparagus into 2cm, Celery 2cm, and slice mushrooms thickly.
8) Mince fresh parsley.
9) When the Oxtail is tender after 2.5~3 hours of cooking, add vegetables, salt, and
pepper, and simmer for another 0.5~1 hour.
10) Check the taste. Season with salt and pepper if necessary.
11) When serving, sprinkle with minced Parsley and put mustard aside for the meat.

★ Cooking tips ★
Freshly made stew is delicious, but if you let it cool and sit overnight the flavors blend together and become deeper in taste. Remember to raise it back to a boil as soon as you wake up in the morning!