I’m never shocked at the price of oxtails in France. The French have always considered them to be more than worthy as a meal. I’m always shocked at the prices in the U.S. because when I was a child, my mother would buy them cheaply as a least desirable portion of the animal, like pig tails, ears and chitlins. Well, I guess the American T.V. traveling chefs have ruined it for everyone, exposing the public to the least desirable cuts of meat, turning them into the stars they should have always been, while punishing the knowledgeable with enormous price hikes. Thanks guys.
I’ve missed lardons. I used them as the basis, along with sauteed shallots for my turnip-spinach side dish.
The turnips and spinach were delicious! I could eat this melange with just a piece of baguette and be satisfied. I know this is true because I tried it out before I finished cooking the oxtails 🙂
This is certainly not the way my mother made oxtails, but with her love of Asian food, she would have tried it if she knew; garlic, ginger, star anise, cinnamon sticks and a peel of mandarin. She just didn’t know, poor thing 😉
I fairly enjoyed wedging the oxtails into the pressure cooker so that they fit flat on the bottom, a challenge but beautifully over come. The bonus in this recipe is that the oxtails do not have to be browned before cooking. Think of that 😀
I purchased the noodles already made from the Vietnamese traiteur in the market but you can make your own if you like. I suggest somen or soba.
Pressure Cooker Asian Oxtails
2 1/2-3 lbs oxtails
1/4 cup Tamari soy sauce
1/4 cup sake
1/4 cup brown sugar
1/2 cup water
1 bunch scallions, thinly sliced
8 thin slices of fresh ginger, skin on
2 star anise
2 sticks cinnamon
Peel from one mandarin, cut into strips
Mix the soy sauce, sake, brown sugar and water together and set aside. Place the oxtails in the bottom of a pressure cooker. Sprinkle the scallions, ginger, star anise, cinnamon sticks and mandarin peel over the oxtails. Pour the soy sauce mixture over all.
Put the top on the pressure cooker and seal well. Put the little bobble thing over the vent in the middle of the pressure cooker top. Turn the gas up to high and when the bobble starts to swing back and forth, decrease the heat until the bobble continues a gentle swing. Cook for 35-40 minutes, remove from flame and set aside until the pressure button, located at the top of the handle, sinks completely to the bottom.
Open the pressure cooker and place the oxtails in a platter. Boil the liquid down (no top) until it is reduced by half, then pour over the oxtails.