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Published on Sep 13, 2009
Start with oxtails sections and a few soup bones. In this batch I had three pounds of soup bones and eight pounds of ox tail sections.
Soak the bones for two hours changing the water when it gets bloody.
Boil the bones for twenty or thirty minutes, drain and wash the bones.
Put bones back in pot with a one inch price of ginger and six cloves of garlic boil again for two hours. Skim any scum and keep adding water.
Remove ox tail sections and let cool. Remove meat from most ox tail sections put bones back in pot. Save a few with meat for serving. Cook another one to three hours. Season the meat with soy sauce, sesame oil, red pepper powder, green onion, garlic and sesame seeds. On saved section trim excess fat and make cuts so that it easier to remove meat.
Put saved sections in small pot with some of the broth from the main pot. (add more water to the main pot and keep cooking). Cook save sections for about one hour then add a few noodles ( I like the same ones used for Chap Chae).
Put oxtail sections in bowl with a few noodles then add broth. Add green onions and salt to taste.
Or put some of the spiced meat with a few noodles then add broth. Salt to taste.