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Ingredients
1 kg oxtail
4 medium potatoes peeled and cubed
1 onion thinly sliced
2 tablespoon miso paste
2 tablespoon Korean chili powder
2 tablespoon oil
5 cup of water
1/4 cup spring onion chopped
1/2 tablespoon balsamic vinegar optional
Instructions
In a large saucepan over medium heat, add onions and oil, stirring occasionally until onions begin to turn golden.
Add water, oxtail, potatoes, miso paste, chili powder, and stir to combine. Turn the heat to the lowest, cover with a lid and braise for 3 hours. Stirring occasionally and add more water as needed.
Stir in the balsamic vinegar (optional), add spring onions, and serve.
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