If you read my post on pistachio caramels, you'll remember that I had some temperature issues that weekend. It was so warm in my air condition-less apartment, that my first batch of caramels started getting all melty and greasy. Definitely not suitable for the public. I was heartbroken, but there was work to be done, so I shoved the rejects into the cupboard to deal with later on. Later on arrived and I thought back to a soy caramel sauce that I had had at Ludobites a few months ago. I believe that theirs had accompanied a fish dish. Another savory and sweet winning combination. For the soy caramel sauce, I simply melted down the caramels and added a few dashes of soy sauce. That's it. Easy enough, right? I had a few pounds of oxtails in the freezer that I had been dying to use. Oxtails are one of my favorite foods in the world. Top five for sure. The meat is extremely tender and full of gelatinous goodness. I braised the oxtails in my soy caramel sauce, red wine, onions, carrots and celery. After a six hour braise the meat was falling off the bones and the yummy gelatin in the bones had flavored the broth nicely. I skimmed the fat from the broth and reduced it to concentrate the flavors. It would serve as the base to my noodle soup. Chestnut noodles lent just the right amount of sweetness. Here's the assembly of the bowl… Swirl a nest of fresh pasta into the bottom of the bowl, sprinkle with blanched rainbow carrots, add baby mizuna leaves and shredded napa cabbage to the bowl (it'll get wilted when it's swirled in by the eater), garnish with scallions and finally add a ladle of broth. Brush oxtail meat with the caramel sauce and place it on top of the noodles. I removed my meat from the bones, just because I had some squeamish eaters coming over.
Thank you! Oh yum! I just googled some recipes for Caribbean Oxtails. They sound awesome. It’s just been added to my list (a very long list) of recipes to try.
Are you serious? Caramel and soy? That has got to be soooo incredibly awesome…It reminds me almost of sticky wings. Are those yellow carrots I spy, too? Jeez, girl…I am crying with envy at 7am. Did you know that noodles are one of my favorite breakfasts? LOL (sadly, I’m not kidding about that. lmfao) Beautiful photos, too, as always!
[this is good] I think you’ve excelled as a foodie- to foodaholic’s anonymous you must go. Anyone who has tasted Ludo’s food is definitely on the road to epicurean destruction. How can I help if you won’t invite me over…for dinner.
West Indian food is great, I used to work in inner city Boston and I always surprised my co-workers when I was willing to try oxtail and other stuff like that.
I have some beef stock I need to put to use….this sounds like a good way to use it!
12 Comments
Ivysgrandkid
11 May 2008 08:05 pm
[this is good] ive never seen oxtail done in any other way besides the way we do it back in the carib… this is lovely!
julie
11 May 2008 09:05 pm
Thank you! Oh yum! I just googled some recipes for Caribbean Oxtails. They sound awesome. It’s just been added to my list (a very long list) of recipes to try.
Ivysgrandkid
11 May 2008 09:05 pm
the gravy from it is just divine with white rice!! how did you get so great at cooking all these amazing dishes?
julie
11 May 2008 09:05 pm
I just
love
to eat, so I’m always trying to come up with new recipes to stuff myself with!
canarygirl
11 May 2008 11:05 pm
Are you serious? Caramel and soy? That has got to be soooo incredibly awesome…It reminds me almost of sticky wings. Are those yellow carrots I spy, too? Jeez, girl…I am crying with envy at 7am. Did you know that noodles are one of my favorite breakfasts? LOL (sadly, I’m not kidding about that. lmfao) Beautiful photos, too, as always!
Erin
12 May 2008 03:05 pm
Caramel braising? Who knew?!
I love noodle dishes, but I never make them enough at home. and I have no good explanation for why not. Perhaps I will have to get myself inspired.
shippouchan
12 May 2008 08:05 pm
[this is good] mm, looks absolutely delicioso~~ 😀
wow, caramel and noodles and soy… haha, awesome combo. by the by… where’d you learn to cook? 😀
Purplesque
13 May 2008 04:05 pm
[this is good] Soy caramel..what an incredible idea.
I suspect it would taste great as a marinade for grilled vegetables..onions, asparagus, tempeh, pineapple slices..what do you think?
house of capulet
16 May 2008 04:05 pm
[this is good]
That looks amazing.
I love noodle dishes too.
Keep making them!
<3
cheff jonny
17 May 2008 10:05 am
[this is good] I think you’ve excelled as a foodie- to foodaholic’s anonymous you must go. Anyone who has tasted Ludo’s food is definitely on the road to epicurean destruction. How can I help if you won’t invite me over…for dinner.
cheff jonny
17 May 2008 01:05 pm
aaaaaaaaaaooooouuugh! the sweet marrow…please tell me you spooned it out into the soup atleast before discarding the bone..?
Jeff D
21 May 2008 07:05 pm
West Indian food is great, I used to work in inner city Boston and I always surprised my co-workers when I was willing to try oxtail and other stuff like that.
I have some beef stock I need to put to use….this sounds like a good way to use it!
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