Thursday, February 10, 2011

Braised OX Tail and vegetables

I want you to eat this kind of food next time.
Forget about sushi.
We have motsu nikomi which is braised offal. We normally use trip, intestines and more.
But these items takes time to get soft, so I use OX tail.
5 hours is enough time for OX tail.

I use white miso for this dish and add kelp flavor. It is just like slow cooked miso soup broth.
The tender meat and well cooked vegetables are great.
It is available this weekend.

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