Oxtail Hot Pot

Total Time:
5 hr
Prep:
30 min
Cook:
4 hr 30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Hot Pot Broth:
  • Three 3-pound whole chickens
  • 1 stalk lemongrass
  • 1 pound onions, roughly chopped
  • 1/2 cup tamarind paste
  • 2 tablespoons chile paste, plus more if needed
  • 2 tablespoons palm sugar or brown sugar
  • 5 cloves garlic
  • One 1- to 2-inch piece fresh ginger
  • Kosher salt and freshly ground black pepper
  • Juice of 2 limes
  • Braised Oxtail:
  • 8 large pieces oxtail (about 3 pounds total)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups all-purpose flour
  • 1/4 cup grapeseed oil
  • 8 cups beef broth
  • Vietnamese Meatballs:
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup minced onions
  • 2 tablespoons chopped scallions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon chopped lemongrass
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Noodles:
  • 1 pound thin fresh egg noodles
  • 8 ounces firm tofu, sliced
  • 2 cups shredded napa cabbage
  • 2 cups julienned carrots (matchsticks)
  • 2 cups shredded daikon
  • 1 bunch watercress, trimmed
  • 1/2 bunch Thai basil
Directions
  • Special equipment: a wok and a hot pot bowl with burner

  • For the hot pot broth: Rinse the chickens really well before making the broth. Make sure you rinse out the cavities as well as the outsides to remove as much blood as possible.

  • In a large pot, combine the chickens and 16 cups ice water. Bring to a boil and then immediately reduce the heat to a low simmer. Simmer the broth for 3 hours.

  • Trim the lemongrass stalk, then bruise it by hitting it with the back of a chef's knife, down the length of the stalk. Add to the broth along with the onions, tamarind paste, chile paste, palm sugar, garlic and ginger and simmer for an additional hour.

  • Season the broth with salt and pepper. Add the lime juice and additional chile paste if you want a spicier broth. Strain out the solids and reserve the chicken meat for another use.

  • For the braised oxtail: Meanwhile, preheat the oven to 350 degrees F. Sprinkle the oxtail with the salt and pepper and dredge in the flour.

  • Heat a wok over high heat and add the oil. Working in batches, sear the oxtail pieces until browned. Transfer to an oven-safe casserole dish and fill the casserole dish with enough of the beef broth to cover the oxtail pieces three-quarters of the way. Cover with aluminum foil and place in the oven. Cook until the oxtail is tender, 3 to 4 hours. Allow the oxtail to cool in the braising liquid. Keep the oven temperature at 350 degrees F.

  • For the Vietnamese meatballs: In a large bowl, mix together the beef, pork, onions, scallions, garlic, ginger, lemongrass, soy sauce, salt and pepper. Form 2- to 3-ounce meatballs from the mixture and arrange them on a rimmed baking sheet. Bake the meatballs until fully cooked through, 30 to 45 minutes.

  • For the noodles: Bring 16 cups water to a boil and add the egg noodles. Cook until tender, then drain and rinse in cold water.

  • For plating, arrange the tofu, cabbage, carrots, daikon, watercress, Thai basil and egg noodles around the rim of a large hot pot bowl. Quarter 5 Vietnamese meatballs and add to the rim; add 4 to 6 pieces of oxtail to the rim. Fill the center of the bowl with the hot pot broth and serve family-style over a portable burner.


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