Delicious and complex flavour - a good Winter dish


  • Pressure Cooker or Slow Cooker

  • 1 large ox tail - cut into bite sizes - trim off all fats

  • 2 carrots - roll cut

  • 3 cups beef broth

  • 6 slices fresh ginger

  • 3 pieces star anise

  • 3 cloves garlic

  • 3 hot dried chili peppers

  • 1 tablespoon dark soy

  • 1 teaspoon pink salt

  • 1 teaspoon ground black pepper

  • 2 tablespoons Korean chillie paste (gojunjang)


  • 1.

    In a pressure cooker - combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, chillie paste, salt and pepper. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.

  • 2.

    Add ox tail to the simmering broth. Return to the boil and reduce to a slow simmer and pressure cook for 20 minutes.

  • 3.

    After 20 mins, turn off fire and cool pressure cooker for 10 mins before adding carrots to the cooked oxtail. Simmer the broth for 10 minutes and serve with french baguette.

  • 4.

    Slow Cooker

  • 5.

    Same method except slow cook for 6 - 8 hours on low


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.

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Posted by Cheryl145Report
I love gochujang and oxtail. Yummy, yummy, thank you.
Posted by Edwin4Report
What is gochujang?
Posted by N55895Report
It is a hot Korean chillie paste.