Oxtail with Ponzu Sauce

Ingredients

• Ponzu-style sauce

  • 3 ½ tablespoons orange juice (52.5 ml)
  • 3 ½ tablespoons lemon juice (52.5 ml)
  • 3 ½ tablespoons soy sauce (52.5 ml)
  • 3 tablespoons water (45 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • ½ packet bonito fish-based seasoning HONDASHI® (5 g)

• Oxtail

  • 2 kg cleaned oxtail, cut into pieces
  • 1 teaspoon oil (5 ml)
  • 1 medium carrot, cut into large pieces (150 g)
  • 2 medium onions, cut into large pieces (300 g)
  • 2 leeks, sliced (180 g)
  • 1 liter boiling water
  • 2 cups scallions, cut into 5 cm pieces (50 g)
  • 5 garlic cloves, sliced (15 g)
  • 1 cup ginger, sliced (80 g)
  • 1 teaspoon whole black peppercorns (3 g)
  • 1 tablespoon coarse salt (16 g)
  • ½ packet bonito fish-based seasoning HONDASHI® (5 g)

Modo de preparo

1. Make the ponzu sauce: In a medium bowl, combine the orange juice, lemon juice, soy sauce, water, rice vinegar, and HONDASHI®. Cover with plastic wrap and refrigerate for 24 hours.
2. Prepare the oxtail: In a large bowl, place the meat, cover with hot water, let sit for 5 minutes, then drain. In a large pressure cooker, heat the oil over high heat. Add the meat in batches and fry for 7 minutes, or until browned. Remove the meat and keep warm.
3. Return the pan to the heat and add the carrot, onion, and leek. Sauté for 3 minutes, or until browned. Add the boiling water, scallions, garlic, ginger, black peppercorns, coarse salt, and HONDASHI®. Cover and cook over medium heat for 1 hour after it starts boiling.
4. Remove from heat, let the pressure release, and open the cooker. Check if the meat is tender and easily separating from the bone.
5. Reserve the cooking broth, remove the bones, and serve the meat with ponzu sauce.

Tip: Use the cooking broth to prepare a delicious vegetable soup.