How to Cook Oxtail Stew
Вставка
- Опубліковано 6 вер 2024
- Music by PhorHead
Ingredients
Bag of small oxtails (8-10)
Large Oxtails (4-6)
1 onion
5 cloves of garlic, minced
Salt
Black Pepper
White Pepper
3 bay leaves
8 star anise
1/2 cup of anise seed
1/8 cup fennel
Bowl of rice
4 carrots
1/2 head of cabbage
8 small red potatoes
Directions
Poach the small oxtails in a saucepan of water and the aniseed for at least 45 minutes and then set aside
In a large stockpot, sear the large oxtails before setting them aside with the small ones
Prep your aromatics and sauté them in the oxtail fat and fond of the stockpot with some black and white pepper and salt.
Place the oxtails back in before covering with chicken stock and bringing it all to a boil. Reduce the heat after that to a hearty simmer, covered for 3-4 hours.
Prep your vegetables for the stew: Chop your cabbage, carrots, and potatoes.
When there is 45 minutes left of your cook add the vegetables and whole spices, bring to a boil and then reduce to a hearty simmer again for 45 minutes. The oxtail meat should fall off the bone.
Serve on rice
I really love how you explain how the spices work together, i dont think a lot of people explain spices right and I think the way you do it is really comprehensive
@@jonkung hayama akira
The note about the licorice taste combined with onions. That's why I love your videos. Those little nuggets are so appreciated and open up a lot of avenues for people to try cooking of different kinds - and understand why they are combining certain things/getting certain results.
Hey, just wanted to say you’ve inspired me to try out Asian-style cooking! I made Pho for the first time last week and it went surprisingly well! Love your channel!
Take a crack at making your own dumplings!
I live for the moments where the creator's eyes basically go o.o in response to their creation.
Some times I feel like I'm missing out, being a vegetarian, but that anise and onion trick I'm certainly gonna try out, so thanks for that!
Your tip about onions + anise adding meaty umami is game changing. Thank you for the knowledge bro, please please keeping dropping it in your videos!! ❤️🤙🏾
@@jonkung I haven’t as far as I can remember but I definitely will now
@@jonkung are anise seeds and star anise the same and work the same or perform differently?
I am assuming that thevseeds come from the seed pods of the star but that logic is not always true.
Love your videos BTW . 🖖
@@johnmichaelhess2733 they are different plants, from different parts of the world. But they have the same chemical the gives the "anis/licorice flavor"
Well, this stew might also be brazilian. In Brazil we call it “RABADA”, a very famous and cheap sort of oxtail stew. Except for a couple of seasonings (it depends on the house though) and the fact that we usually cook it in a preassure cooker, it’s pretty much the same dish you just prepared!
Revelation, ethnography, accessible recipe, and glowing skin. U Da Man.
@@jonkung 100% Chinese, mother from Taiwan.. I see what you did there..
@@petrrtep7657 ethnically Chinese
i just love how he is just there. looking fabulous and gorgeous
I love the shout out for the Caribbean oxtail 😊😝🥰
Ooof there is a Caribbean restaurant I go to in Houston…there oxtails are a complete game changer. The way they cook the oxtails the meat just falls of the bone and is so savory!
Ok the ground anise and onions????🤌🏾 the taste!!!Gonna have to put thay in my back pocket like an unknown reverse card 😂😂
Being Caribbean I've just realized how much I've taken for granted when it comes to the fact that so many cultures contribute to our culinary palate. Love the story behind this 🥰, but it seems normal to me because I am used to 'Asian' execution in so many home dishes as well as African and Indian. What a crazy world
Goddamn now I wanna try some Guyanese feijoada
Hey I really like these longer videos that go more in depth with stuff. I had no idea about the anise and onion thing, that’s super cool!
I'm going to make your oxtail for my family, especially my father. You describe everything with so much detail, that I could just listen to you without video and see it all in my head perfectly! That porkbelly sounds AMAZING!!! I want to make that one also! Thank you for the fantastic recipes and commentary!!! Great job!!!
I don’t usually watch the meat vids but your short sold me on this one. I’m a sucker for food with sentiment. And I’m glad I watch because I’ll definitely try the anis/onion trick with some mushrooms!
I love your kitchen setup! The old cabinets and cozy space really compliment your cookware and appliances. Add in the unhurried narration, and you've lulled me into some sort of trance.
You just blew my mind with the anise and cooked onion technique! 🙌🤯💕
When the👀's roll you know it's good!
Can we get a Feijoada video? Curious to see your take on it!
same
I'm an oxtail minimalist. I throw the oxtails into a slow cooker, add a little beef stock, and cook it on high for at least four hours. I season it only with salt. The result is like melted beef and fat that falls off the bone. I cook beef ribs the same way. The natural flavor of the beef is incredible.
Ahhhh I missed these longer styled format videos! Glad to see them back ☺️
Your videos are so chilled, I do a lot of cooking in the morning before anyone is awake and your videos are the perfect way to wake up. Not crazy over the top. Just nice and chilled and informative
I'm from Guyana. Nice to see you sharing this.
Ox tail soup is like, comfort food for people here in Hawai'i. Ox tail soup is LIFE! 🤙
Yo. Good shit. I cannot wait to make this oxtail. You, Cooking with Lau, and Chinese Cooking Demystified are the best.
Ok, the slow pan across the boil was magical. I have nevermade ox tails, but i am def willing to try this this weekend!!!
I don't care where your from buddy but I do care where your heading more importantly I think your one beautiful human being. I love the way you talk over your vids and explain so smoothly. Keep it up your gawjusss man X
Listening to you describe the taste of your own cooking inspires me to be more adventurous with new flavors. I wanna have an overwhelming pork experience too!
my dad made some last christmas! so good
Wow That is one badass kitchen! I love it and cool recipe thanks!
The French in me would say “Le creuset “ , but Love that you use “Staub”. I use red wine for my oxtail stew, and the fresh bouquet garnit. But your version is outstanding, and it is an achievement that this is 1 of the first dishes that you’ve mastered. Last point of view to your porc belly, goodness that is just the cherry 🍒 on top of the cake , and all this in the same video. Chef there are not many words in my vocabulary to qualify in a just manner my administration for your cooking. Bon appétit and thanks for the share, with your unique sense of humor, are you sure you’re not French 😃😂
Thank you for teaching me about the anise and onion combo! I always take away something good from your work.
this was delicious to watch! and the side quest!!! top tier!!! 💛🧡❤️ thank you Chef!!!
Being Indian with culture that hails from Tanzania, I was always confused with being culturally authentic. Later years, I realized that's why our home cooking hits different than standard Indian fare because there's more to it. The marriage of cultures is what makes our food special and I like that it's something I can share that, though may not be show-stopping, is comforting and unique.
My Godmother is Jamaican. She doesn't like the big tails either. She likes the large ones that are sliced thinner and they can be hard to find. There have been times where I've driven almost 2hrs to get them for her. She's an amazing cook so it's worth it tho lol
Great presentation and delivery. new subscriber, can't wait to catch up on past videos
I remember my grandfather would make oxtail stew when I was young with a pressure cooker. Then when I got married to my husband who is Jamaican. When I went to his thanksgiving dinner, and LO and behold, they made Oxtail! Apparently, there is a Chinese colony in Jamaica that helps influence the culinary makeup there. Everyone benefits the mixing of cultures.
Beef Shank i love to eat and cook Oxtail i will try thanks for the share
I’ve been waiting for this continuation since last week ❤️❤️
@@jonkung do you have a blog with the recipes written out or just tictok/youtube?
Admire your cooking skill and style.
I love these longer videos. It's the Gen-X in me.
I love how this was like a 3 part series I had wondered what happened to that beautiful roll of chashu
@@jonkung When Redemption Arc? 👀
Big up to the Guyanese Oxtail Stew 🇬🇾
Quite similar, but spicier! 🙂
You bringing up the undergrad part hit me so hard, I just graduated and also have developed a passion to try to cook stuff more.
Yay! The pork belly looked amazing 🤩! Have to try oxtail as it’s heading to winter here!
I didn't know that you have a UA-cam channel until I saw your tweet about this video. I think I missed half of my life. But I least I hsve something to binge watch now... ❤️
The nice added bonus of working with oxtail is that if the bones are collected, washed, and bleached in peroxide, that you give yourself the opportunity not only to learn and appreciate the complexities of bovine anatomy but also giving yourself a macabre excuse to make a necklace or grotesque sculpture from the bones should that be your interest.
Dude, i just had my dinner and you are making me hungry!
i discovered you on tiktok a while ago, i’m glad you have found your voice and become more popular, keep doing you, also i’ve been wanting to try your breakfast noodles, just trying to find that shoyu you use
Very interesting skills and techniques. Thanks homie! New sub ✌️
I've been making Cuban/Spanish style oxtail stew for many years but I will definitely try your lighter more veggie filled version. I will always gnaw on those bones, all moms are alike.
I know we brazilians aways that but.... Please come to Brasil, you will love The food!
love oxtail stew! it’s not my grandmother’s stew, but im sure the end result is just as tasty! looks great chef! think i’ll give your version a try. 😋
Hottest chef on UA-cam
Nice Chef, u should try Oxtail Soup in Jakarta...
Ok now craving it for dinner tomorrow!
sending love from Canada!
Looks soooooooo delish
Your eyes took a journey with that pork belly roll tasting.
Side note: you have very nice, commanding attention, kind eyes.
I’m making this for sure!
I've been WANTING to experiment with Ox Tails for the longest time but never thought of where I could get them?? Ignorance is real I know, but I hope to stew up some of this this Winter !! Thanks J
I’m from Guyana 🇬🇾 ❤️❤️❤️❤️❤️
Interesting, I am used to the Jamaican style oxtail.
I found it! I had asked on your short of this stew what the recipe is and just found this long video! This looks incredible, as does the pork belly at the end.
By the way, has anyone told you you could easily make a living with your voice?
Subscribed. Lots of love from Phoenix, Arizona.
i’m really loving the longer videos!!
Great video!
When he ate the pork roll, his face =pure bliss 😊
Hey Man! I didn't know that you live in Michigan. I'm from GR! My family and I love your videos and we have been recreating some of the dishes. Keep doing what you're doing!
Mahalos from the 808. I bet the homies in Michigan never tasted so much flavors at once.
You're mom taught you a Portuguese dish?!?!?!
I was so shocked to hear you say feijoada and say it properly. 🤣
Anise and onions.
I will try that next time I make seitan and mushrooms
Great video! Have you tried making Kare Kare? It's one of my favorite Filipino dishes with oxtail.
The pork belly is so beautiful, it looks so tasty
I swear i love you lol i love your videos, your voice, and damn youre gorgeous!
Not jiggly like some anime ti***es. SIR! 😂 But, the video is ❤️❤️❤️❤️❤️ and I am definitely subscribing to your channel.
i bit different from brazillian RABADA, when i make it i like to season it well, a lot of onion, tomatoes, garlic, cook it in stok+black sweet beer, let it cook for a long while. menawhile you make a bit of creammy polenta to eat on the side, and finish it with fresh cress leaves.
Yum!
nice, grabbing my car keys, heading off to the shoppssssss to get ingredients for this
Love oxtail ❤️
I'm jealous of your neighbors amosoft you kiss your problem , give them a bit of your food that's a good thing to do but i'm jealous of them because you probably give them all of your recipes because the more you share your recipe the longer it will live
COME TO BRAZIL !! COME TO GOIANIA !!
Love these videos! I wanted to ask what your experiences with Filipino food are and if you’ve ever cooked or baked anything with the really fun things from that area. Have a good day king :)
yo insane information.
Awesome
I swear jon kung lives in my neighborhood, that layout looks familiar
It takes 1 hour on a pressure cooker. And it falls from the bone! Oxtail is very traditional in Brazil, I make it with red and green bell peppers and lots of onions.
like the longer vids
Ok I don’t know if you have done one yet… but I would love to get the story on your “secret” restaurant during covid… like how did people know about it and how did you not get shut down from the gov or state… lol 😂 I love story time
Nice
Yummy!:)
Hey Jon, what's your favorite market in Metro Detroit for Chinese ingredients? I usually go to 168 but is there anywhere you would plug? Thanks!
That charsiu!
I read this as “Cocktail Stew” and still clicked without questioning the name
I wouldn't mind a series where you created videos about recipes you already made. It would be as if you are just making it and you would put a twist on the original recipe you shared with us. In other words, you should recreate stew with sake and anything else you said next time." I want to watch one of those next times.
Just a little thing- the Japanese don’t use the word ‘char siu’ but ‘chashu.’ Minor difference.
Did you clean the oxtail ? Or skim any excess fat ?
Yum!!!! 💟🫂🌌
You and my mom use the same vegetables, considering both versions are from different sides of the world.
Love anything oxtail, bone-in or otherwise! Never had someone explain why onion and anise keep being paired. #bril
PS: caught you on a CBC segment: ua-cam.com/video/rDOONBrWFnc/v-deo.html
I WANT TO SEE YOU EAT THE STEW
I respect the effort you put into making this oxtails stew, but I rather the Jamaican and Caribbean Oxtail stew recipe. Most of the Chinese and Asian people living in Jamaica and the Caribbean cook oxtail stew the Jamaican and Caribbean way. Chinese people are very involved in Jamaican and Caribbean cuisine. In fact, Tastee and Juicy Beef patties are own by Chinese Jamaican people.