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1
Pre-process the oxtail first.
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2
Put the oxtail and some water (not listed in the ingredients) in a large pot over high heat.
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3
When the pot comes to a boil, turn the heat down to low-medium, and simmer for 30 minutes.
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4
After 30 minutes, drain the oxtail into a colander and throw away the simmering liquid.
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5
Rinse the oxtail under running water to remove any scum.
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6
Fill a bowl with water, put in the boiled oxtail, and leave to soak for 30 minutes.
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7
Peel the garlic and crush the cloves with the side of a kitchen knife.
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8
Cut up the ginger roughly.
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9
You can just use the garlic and ginger as-is, but I put them in 3 fillable tea bags.
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10
Tie up the green part of leeks with kitchen twine.
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11
After Step 4 is done, rinse off the oxtail again under running water, and make sure that blood is not seeping out between the bone and meat.
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12
If there is some blood, rinse it off very well.
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13
In Korea, where this recipe is from, they soak the oxtail for 24 hours apparently, but I've simplified it.
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14
Put the garlic and ginger and green part of leek into the Staub cocotte along with the oxtain and water, and start cooking over medium heat.
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15
When it comes to a boil, cover with a lid, and turn the heat down to the lowest possible setting on your hob.
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16
Leave to simmer for 1 hour.
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17
After an hour, move the cocotte to the hob with the weakest heat.
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18
Set the heat to the lowest possible setting, and simmer for 4 hours.
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19
(You don't need to move the cocotte in Step 12 if you're already using the weakest-output hob in Step 11.)
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20
After 4 hours have passed, open the lid and take a look inside.
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21
Because of the unique characteristics of the Staub lid, and because it was simmered over a very low heat, there's almost no change in the water level.
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22
Poke a bamboo skewer through the oxtail to test how tender it is.
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23
If it's as tender as you want it to be, it's good.
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24
The soup looks like this at this point.
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25
I sprinkled in some rock salt and tried it, and it was already sooo good.
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26
At Step 15, if the meat is still tough, put the lid back on and simmer for another hour.
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27
Check again.
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28
Take the leeks out of the pot (after Step 15 or 17) and put in the daikon radish.
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29
Set the heat to medium.
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30
When the soup comes to a boil, turn the heat back down to the lowest setting possible, and simmer for 1 to 2 hours.
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31
After 1 to 2 hours have passed, turn the heat off.
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32
Season with salt and pepper and the soup is done.
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33
Oxtail soup that hasn't had any water added at all is richly flavored and sublime.
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34
We simmer it a bit more every day and enjoy it for about a week.
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35
I add some chopped white leek, salt and pepper, and medium-grind chili pepper just before serving.
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36
It's also great as-is, or with kimchi and rice added to turn it into a gukbap...
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37
The tender and juicy oxtail, which is something that the Staub cocotte is so good at producing, is irresistably good.
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38
Do try this authentic, richly flavored oxtail soup.
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39
Addendum: This recipe calls for 1 kilo of oxtail, but if you're going to make this with 1/2 or 1/3 the amount...
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40
...use a 18 to 22cm diameter cocotte ronde.
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41
Use enough water to fill the pot 80 to 85%.
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42
If you use cheap beef tendon or membranes and make a similar simmered soup...it's close to a white creamy gum tang soup.
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43
The flavor is different but just as deep and rich.
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44
I make both soups and combine them when I feel like it.
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45
This is a gukbap (Korean soup) made in the same way, using oxtail and tendon.
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46
This is seriously delicious too.
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47
If the fat in the oxtail soup bothers you: Strain the soup, and put it in the refrigerator or freezer.
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48
In a short time, the fat will solidify as shown here.
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49
Just scoop this off.
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50
This is an easy way I just thought up.
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51
If you are using a regular pan: Follow the recipe up to Step 10; from Step 11 on, keep simmering while observing the soup's progress, adding a little water occasionally as needed.
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52
Although it depends on the size of the oxtail, I think ideally you want to simmer it for about 7 hours or more.
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53
This is delicious even if you don't have a Staub cocotte.
