Subscriber OnlyRecipes

Slow-cooked oxtail and chilli noodles

Serves: 2
Course: Dinner
Cooking Time: 3 hrs
Prep Time: 15 mins
  • 1tbs vegetable oil
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1kg oxtail
  • 1 thumb fresh ginger, peeled and sliced
  • 1 garlic clove, sliced
  • 1 star anise
  • 1tsp cumin
  • 1tsp coriander powder
  • 1 litre beef stock
  • 2tbs soy sauce
  • 1tbs fish sauce
  • 1tbs sugar
  • 160g udon noodles
  • 1 red chilli, sliced to garnish
  • 2 spring onions, sliced to garnish
  • Fresh coriander leaves, to garnish
  • 2tbs chilli oil
  1. Heat a medium pot and add the oil. Add the onion and carrots and cook for three to four minutes until starting to caramelise. Add the oxtail, followed by the ginger, garlic, cumin, ground coriander and star anise and cook for three to four minutes. Add the stock, enough to just cover the oxtail, and bring to the boil, then reduce the heat to low, cover with a lid and cook until the meat is starting to fall away from the bone, topping up with some more stock if needed. This takes about three hours
  2. When the meat is starting to fall away from the bone, remove the oxtail from the pot and set it aside to cool a bit. Strain the stock from the pot, keeping the liquid, and discarding the rest. Use a ladle to skim away any excess fat from the stock.
  3. Pick the meat off the bones and set the meat aside. Heat the stock in a pot and add the soy sauce, fish sauce and sugar and bring to a simmer. Add the oxtail meat, noodles and sliced red chilli and simmer for five to six minutes. Top up the seasoning with salt at this point
  4. Using a tongs, place the noodles into bowls. Top with the oxtail meat and ladle the stock over the top. Garnish with sliced spring onions, more chilli, chilli oil and fresh coriander leaves.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.