Oxtail Stew (Sokkori Jchim)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
10 cups water 2 pounds oxtail, cut by the butcher into 2-inch sections 1 tablespoon chopped garlic
1/2 teaspoon pepper 2 medium-size onions, sliced thin (1 cup) 1 teaspoon salt, or to taste
1 tablespoon soy sauce 1 or 2 whole dried hot red chilies, seeded 1 small scallion, chopped



1 Bring the water to a boil in a large pan with the oxtail. Skim off the foam that rises and cook over moderate heat, covered, for about 2 hours to soften the meat. Do not overcook since you want the meat still attached to the bones. Remove the oxtail and set aside. Cool the broth, then chill it in the refrigerator (preferably overnight) to congeal the fat. Remove and discard the fat. Reserve the broth, which has reduced by half.
2 Put the garlic into the broth, bring to a boil, and simmer over low heat for 15 minutes. Then add the pepper, onions (which provide light sweetening), salt, soy sauce, chilies and oxtail and continue to cook for 20 minutes, which should reduce the liquid to about 1 cup. Add the chopped scallion and remove the pan from the heat.
3 Serve warm with rice, kimchi and salads.

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