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1
In a large enameled cast-iron casserole, heat 2 tablespoons of the vegetable oil.
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2
Season the oxtail pieces with salt and pepper and add half of them to the casserole.
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3
Cook over moderately high heat until the oxtails are browned all over, about 8 minutes.
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4
Transfer the browned meat to a bowl and repeat with the remaining oxtail pieces.
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5
Carefully pour off the fat from the casserole.
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6
Add the remaining 1 tablespoon of oil to the casserole.
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7
Add the chopped ginger and garlic and cook over moderate heat, stirring a few times, until golden and fragrant, about 5 minutes.
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8
Stir in the sake and scrape up any browned bits from the bottom of the casserole.
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9
Add the beef stock and bring to a simmer.
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10
Return the oxtails to the casserole, cover and simmer over low heat until the meat is very tender, about 3 hours.
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11
Transfer the oxtails to a large rimmed baking sheet and let cool slightly.
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12
Remove the meat from the bones and cut into bite-size pieces; discard the bones, fat and gristle.
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13
Strain the broth, pressing down on the solids.
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14
Skim off the fat.
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15
Return the broth to the casserole.
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16
Add the sliced daikon and leek and bring to a boil.
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17
Cover the casserole and simmer over low heat until the daikon is tender, 45 minutes.
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18
Add the oxtail meat, season with salt and pepper and keep hot.
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19
In a large pot of salted boiling water, cook the ramen, stirring often, until al dente, 5 minutes.
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20
Drain and return to the pot.
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21
Fill the pot with cold water and drain again.
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22
Rinse and drain the ramen one more time.
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23
Transfer the ramen to large bowls and add the daikon and leek.
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24
Ladle the broth and oxtail meat into the bowls and serve, passing the 1/2 cup Golden Garlic Chips and chopped chives at the table.
