Slow-Cooked Oxtails with Rice Noodles

Name: Slow-Cooked Oxtails with Rice Noodles
Yield: serves 4
Ingredients: 2 pounds oxtails (4 to 8 pieces); 6 cups water; 6 cups Dashi (page 40); 2 tablespoons Japanese soy sauce; 2 tablespoons sake; Kosher salt; Pinch of pepper; 1 cup peeled thinly sliced daikon (each slice halved); 8 ounces dried rice noodles; 2 tablespoons thinly sliced jalapeño rounds; 2 scallions, both white and green parts, thinly sliced on an angle; 4 sprigs cilantro

December 9, 2011

Oxtail is a favorite ingredient in countries as diverse as Jamaica, France, and Korea. When you taste it, it’s not hard to understand why. To release oxtail’s rich, sublime flavors, though, you must slowly braise it for hours until the meat is absolutely tender. It’s worth the wait.

Recipe notes

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