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Korean-style sticky oxtail

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Korean-style sticky oxtail

3 hours

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Korean-style sticky oxtail

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 3 hours

Ingredients

4 cups good-quality chicken stock
4 garlic 4 cloves, crushed
1 carrot, roughly chopped
1 celery stalk, roughly chopped
2 oxtail
2 limes, cut into wedges

For the Asian-style glaze, mix:

2 T Woolworths Mama O’s Premium Super Spicy Pepper Paste
1 cup Woolworths Korean BBQ sauce
2 limes, juiced and zested
¼ cup water

Method

Preheat the oven to 180°C.

Place the chicken stock, garlic, carrot, celery and oxtail into a large ovenproof dish with a tight-fitting lid. Cook in the oven for 2 hours, or until the meat is tender and almost falling off the bone.

Remove the oxtail from the dish and set aside. The cooking liquid can be strained and frozen for a tasty beef stock.

Pour some of the Asian-style glaze into a pan, add the oxtail in batches and cook until the meat is coated in the marinade and sticky.