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Korean-style sticky oxtail

By Abigail Donnelly
6
Easy
30 minutes
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.