Braised Oxtail Noodles

Braised oxtails with an Asian twist.

INGREDIENTS

• 3 LBS RAIKES BEEF OXTAILS
• 1 TBSP CANOLA OIL
• 5 CLOVES GARLIC, SMASHED
• 1/4 CUP MIRIN OR DRY SHERRY
• 5 TBSP SOY SAUCE OR TAMARI
• 1 TBSP TOASTED SESAME OIL
• 3 BAY LEAVES
• 1 TSP SUGAR
• 3 CUPS WATER
• 1 LB RAMAN NOODLES OR 4 SERVINGS NOODLES
• 1 SCALLION, THINLY SLICED, FOR GARNISH

COOKING INSTRUCTIONS

1. HEAT OIL IN DUTCH OVEN.
2. BROWN OXTAILS ON ALL SIDES.
3. ADD GARLIC, MIRIN, SOY SAUCE, BAY LEAVES, SUGAR AND WATER.
4. BRING TO A BOIL-REDUCE HEAT TO LOW SIMMER FOR 3 HOURS OR UNTIL MEAT IS TENDER. (ADD ADDITIONAL WATER IF NECESSARY TO AVOID STICKING)
5. COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS.
6. TOSS NOODLES WITH SAUCE, TOP WITH OXTAILS, GARNISH WITH SCALLIONS.