We had friends around for dinner the other day. The Rugby World Cup is on in NZ and The All Blacks were playing Japan – so we wanted the dinner to have a Japanese ‘flavour’.
I also wanted something I could make ahead and the crock-pot is perfect for that.
3kg Oxtail (brown it if you want – the caramelization does taste good, but I couldn’t be bothered), 1 cup fresh ginger cut into matchsticks (yes, that is a LOT of ginger – I used this toy to cut the matchsticks:
My friend Kyoko’s mother sent it from Japan for me. They are now available here and are worth looking for – I use it ALL the time), 1 cup gluten-free soy sauce – or tamari, 1/2 cup sake and 1/2 cup mirin (you can get both of these at the supermarket).
Bung everything into the crockpot. Add a little gluten-free stock and cook for a few hours.
Turn it off, leave it to cool and fridge overnight.
Next morning, take the fat off (there was HEAPS) and re-heat in the crock.
When it is done it will be falling-off-the-bone good. I served it with the bones (they are GREAT to suck) – if you need to be a bit posh, you can take the meat off the bones. We had mashed potatoes into which I had mixed 3 tsp of wasabi paste and a salad of pickled carrots.
I forgot to take photos.
There were six of us, and I had leftovers the next-day.
This is the dining room before the candles were lit… I’m struggling here folks… 3 1/2 hours before I can get Yoshi…