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![Best Restaurant near me Michelin London Essex Top French Brasserie Food Bar Pub Spicy Oxtail Stew Recipe]()
French Restaurant Spicy Oxtail Stew
Galvin at Windows’ Head Chef Joo Won shares one of his recipes for you to cook at home: Braised Spicy Oxtail Stew.
Michelin French Restaurant Spicy Oxtail Stew
Recipe for amateur home cooks
Recipe for amateur home cooks
Ingredients
500g Oxtail
1/2 leek
1 med to large size potato
1 carrot
1 onion
1 red pepper
1 tomato
6 cloves garlic
1 red chilli mild one
A few springs for herb of your favourite
2 tbsp soy sauce
2 Tbsp sugar
1 tbsp (or any amount of your desire) of Korean chilli paste (go chu jang): this is spicy, salty and little bit of sweet. Use sparingly as it can be too spicy and salty. You can always add this later if you need more.
Salt & pepper
Method
Wash and pat dry oxtail, season lightly and sear all around until it gets nice golden colour in medium heat.
Add enough water to cover the meat ( you also can use flavoured stock, chicken or beef for richer taste. Stock cube is also fine). Bring it up to boil and slowly simmer for 2 hours, with lid on.
Meanwhile, chop the vegetables in chunky pieces and keep them on the side.
After 2 hours, in a separate pan, sweat herbs, garlic, chilli and oil to infuse the aroma, then add vegetables in order of onion, carrot, leek, pepper and tomato. Cook down until tomato is broken down well and reduced. Then it goes all into pot. (The potato can go into the pot without searing).
Add 2 table spoons of soy sauce, and sugar, then lastly spoon of Korean chilli paste ( if you don’t like spicy, you don’t need to add it, we will still have nice meaty stew)
Check the oxtail after 1 hour, keep the lid off from this stage, keep simmering until meat is soft and fall apart from the bone.
Reduce liquid to desired consistency, taste and adjust sugar level, salt and spice. Serve with bread or rice.
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