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30 minutes
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10 minutes
Grilled Korean BBQ cauliflower
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3 hours
Korean-style sticky oxtail
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Korean-style sticky oxtail
6
Easy
30 minutes
3 hoursIngredients
- 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.