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Braised Oxtails With Kimchi Fried Rice and Greens

Braised Oxtails With Kimchi Fried Rice and Greens 6.000

Dominic Bracco II for The Washington Post

Jan 7, 2009

Here, the oxtails braise until the meat is unctuous and separates easily from the bone. The pleasantly spicy braising liquid beautifully flavors the finished dish.

Choose fresh oxtails with a bright red color; beef short ribs may be substituted. The dish takes about 4 hours start to finish, but most of that is unattended braising time in the oven.

Make Ahead: The dish can be made a day in advance; as with many braised meats, the oxtails pick up flavor with a day's refrigeration. If the chilled oxtails are to be reheated, you may wish to first discard the layer of congealed fat on top.

Servings: 6
  • For the oxtails
  • 3 pounds oxtails (about 6 large pieces)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons canola oil
  • 1 1/2-inch piece peeled ginger root, minced (1 tablespoon)
  • 2 medium cloves garlic, crushed
  • 2 tablespoons Korean red chili paste, such as Wang brand
  • 2 bunches scallions, white and light-green parts, cut into 1-inch pieces
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine, such as Kikkoman brand
  • 2 tablespoons sugar
  • 4 cups low-sodium chicken broth
  • 1 tablespoon white sesame seeds, toasted then finely ground, for garnish
  • For the rice
  • 1 tablespoon canola oil
  • 3 large eggs, lightly beaten
  • 4 cups cooked jasmine rice (preferably day-old; may substitute basmati)
  • 1 cup store-bought kimchi (such as the Napa cabbage variety sold in plastic bags in Asian supermarkets)
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon low-sodium soy sauce
  • For the greens
  • 1 pound Chinese mustard greens (may substitute broccoli rabe)
  • 1 tablespoon vegetable oil
  • 2 to 3 medium cloves garlic, minced (1 tablespoon)
  • 1 1/2-inch piece peeled ginger root, minced (1 tablespoon)
  • 2 teaspoons sake (optional)
  • 1 teaspoon low-sodium soy sauce


For the oxtails: Preheat the oven to 300 degrees.

Season the oxtails on all sides with salt and pepper to taste.

Place the oil in a pot large enough to hold the oxtails in a single layer; heat over high heat until the oil is shimmering. Add the oxtails and sear on all sides until nicely browned; this will take about 15 minutes.

Transfer the oxtails to a plate and remove all but 1 tablespoon of oil from the pan. Reduce the heat to medium. Add the ginger, garlic, chili paste and scallions, stirring to combine; cook for 2 minutes, until aromatic. Add the soy sauce, rice wine, sugar and chicken broth; stir to mix well. When the liquid starts to bubble at the edges, return the oxtails to the pot, cover and place in the oven to cook for 3 1/2 hours. (After about 2 hours, turn the oxtails over in the liquid and add more chicken stock or water to cover if need be.) They should offer no resistance to a fork or skewer when done.

Transfer the pot to the stove top (off the heat); uncover and let the oxtails cool slightly in the braising liquid. Keep warm while you make the rice and greens. (If braising the meat the day before, let it cool completely in the braising liquid, then refrigerate. When ready to serve, reheat it over medium heat before proceeding.)

For the rice: Heat the oil in a large skillet over medium heat. Add the eggs and cook for a minute or two or until just set; use a spatula to fold the egg as you would an omelet. Transfer to a plate.

Add the cooked rice to the same skillet along with the kimchi. Cook for 3 minutes, stirring, until the rice has lightly browned.

Return the egg to the skillet, chopping it with a spatula to incorporate it into the rice. Season with the salt and soy sauce; mix well. Keep warm.

For the greens: Bring a large pot of salted water to a boil over high heat. Add the mustard greens; cook for 30 seconds, then drain them in a colander.

Heat the oil in a large skillet or saute pan over medium-high heat until the oil is shimmering. Add the garlic and ginger, stirring to coat, then the mustard greens. Stir-fry for 30 seconds, then add the sake, if using, and soy sauce, stirring to coat the greens and deglaze the skillet or pan. Remove from the heat.

To assemble: Spoon a mound of the warm kimchi fried rice into individual wide, shallow bowls. Use some of the mustard greens to create a second layer, then place one of the braised oxtails on top. Spoon some of the oxtails' warm braising liquid over the meat, then sprinkle with toasted ground sesame seeds. Serve warm.

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Recipe Source

From chef Haidar Karoum of Proof.

Tested by Jane Touzalin.

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