An elevated Ramen recipe utilizing oxtail can keep you true to your roots as your budget grows. 

After being cooped up for a week post-op, I sent this to a buddy letting him know cabin fever was setting in and things were getting weird.

I’m no stranger to this budget bowl quick fix.  From microwaves to MRE heaters, I’ve seen these things ingested everywhere I’ve been.  When I moved back to my hometown, I started purchasing a cow from the local fair for meat.  This provides my family with a well-stocked inventory of beef.  That’s when I first encountered oxtail.

As I stared at this package in bewilderment, I wondered what in the hell I was going to do with this thing. I did some digging and there it was; Ramen! So, my ramen is no longer an instant wax filled creation and nothing goes to waste.

Why is this better than your average dorm room dinner?

First, the depth of flavor from the beef stock increases the richness of this bowl three-fold.  Second, although the overall cook time is lengthy; there is no “etched in stone” rule that you must cook and eat it all in one sitting.  Make the stock and eggs to store for when you are ready to eat.  Heat the stock to a boil, cook the noodles, top with the egg, garnish and you’re set!  By spreading it out, you can be ready to eat in a tenth of the time come Ramen noodle night. Don’t be afraid to change things up either! Feel free to add your favorite meat or top with some veggies; like jalapenos, shallots, or shredded carrots.  If you’re like me and spice is nice, slap some Sriracha on top too!!

Pictured is a lunch bowl with some chicken and veggies.

Oxtail Ramen

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Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Ingredients

• 1 tbsp sesame oil
• 1 lb. ox tail
• 15 baby carrots
• 1 onion, quartered
• 2 celery stalks, quartered
• 2 green onion stalks
• 2-3 garlic cloves
• 1 tbsp soy sauce
• 2 tsp minced ginger
• 1 tsp salt
• 1 tsp cracked pepper
• 5 quarts water
• 8 oz package of Japanese Ramen Noodles
• 2 boiled eggs

Instructions

For the beef stock:

Place the sesame oil in the bottom of a large pot over medium-high heat.  I throw half of the cracked pepper (and red pepper if you choose) into the oil.  As the oil heats it will accentuate those pepper notes. 

Brown both sides of the oxtail for approximately 1-2 minutes per side.

Add the carrots, onions, celery, garlic, ginger, soy sauce, salt and pepper, and any other herbs you choose for your stock. It's best to go fresh and whole with the herbs here to help prevent tiny bits from floating in the stock after straining.

Cover with water and bring to a boil.

Reduce heat to low and let simmer for at least 2-3 hours, but the longer the better.

 Strain the stock removing all of the meat, vegetables, and herbs.

For the boiled eggs:

Place eggs in saucepan and cover with water by about an inch.

Bring water to a boil over high heat. 

When water reaches a boil, reduce to medium/medium high and cook for 6-10 minutes.

Remove eggs from saucepan and drop into bowl of ice water for 8-10 minutes.

Peel and halve.

For a cool Ramen specific egg recipe checkout The Flavor Bender.

For the Ramen:

Return stock to pot and bring to a boil. 

Add Ramen noodles and cook for approximately 8 minutes or per the instructions. 

Place noodles in bowl, smother in stock, garnish with thinly sliced jalapenos and sliced carrots (optional), top with Sriracha, and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 217mgSodium: 1216mgCarbohydrates: 27gFiber: 3gSugar: 5gProtein: 41g