Oxtails Braised in Wheat Beer

Name: Oxtails Braised in Wheat Beer
Yield: Serves 4
Cuisine: Japan
Ingredients: assorted vegetables, such as celery, carrots, onions, and leeks; assorted vegetables, such as celery, carrots, onions, and leeks; 200 g (7 oz) shallots; 2 bottles (355 mL/12 oz. each) unfiltered wheat beer; 1 or 2 fresh chile peppers; assorted vegetables, such as celery, carrots, onions, and leeks; assorted vegetables, such as celery, carrots, onions, and leeks; assorted vegetables, such as celery, carrots, onions, and leeks; 2 Tbsp unsweetened cacao powder a little all-purpose flour; 2 Tbsp unsweetened cacao powder a little all-purpose flour; bouquet garni of fresh lovage, thyme, savory, parsley stalks, and dried bay leaves; bouquet garni of fresh lovage, thyme, savory, parsley stalks, and dried bay leaves; 1 dL (⅖ c) red wine vinegar; 100 g (7 Tbsp) tomato purée; 1–2 L (4¼–8½ c) beef bouillon or water; 1–2 L (4¼–8½ c) beef bouillon or water; 2 kg (4⅖ lb) middle pieces of oxtail, cut into segments; salt and freshly ground black pepper; salt and freshly ground black pepper; bouquet garni of fresh lovage, thyme, savory, parsley stalks, and dried bay leaves; bouquet garni of fresh lovage, thyme, savory, parsley stalks, and dried bay leaves; bouquet garni of fresh lovage, thyme, savory, parsley stalks, and dried bay leaves; bouquet garni of fresh lovage, thyme, savory, parsley stalks, and dried bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

2 kg (4⅖ lb) middle pieces of oxtail, cut into segments
salt and freshly ground black pepper

Asia
Japan
Main course
Starter

Method

Rinse the oxtails thoroughly, dry them, and season generously with salt and pepper.
Cut open the chile peppers lengthwise and remove the seeds.
Cut the vegetables into chunks and chop the shallots finely.
Brown the oxtails in a large pot with a heavy base, then add the vegetables, bay leaves, shallots, and chile peppers. Sauté them until the