Main content
LifeStyleFOOD.com.au

Spicy Ox Tail Mongolian Stew

Delicious and complex flavour - a good Winter dish

Spicy Ox Tail Mongolian Stew

Notes

Cook the ox tail one day ahead. Chill the cooked ox tail in the fridge. The next day, just before heating the ox tail, skim off the fat.

» Metric Converter

» Top Wine Matches For This Recipe

Angus Hughson

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Spicy Ox Tail Mongolian Stew.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
3 comments • 2 ratings
Please login to comment
Posted by Cheryl145 • 3y ago • Report
I love gochujang and oxtail. Yummy, yummy, thank you.
Posted by Edwin4 • 3y ago • Report
What is gochujang?
Posted by ND14 • 3y ago • Report
It is a hot Korean chillie paste.