Southern-Style Oxtail Lo Mein

Featuring:
Rumba Meats® Beef Oxtails

10 mins Prep Time
3 hrs Cook Time
6 Servings

Ingredients

Beef Oxtails:

2 packages Rumba Meats® Beef Oxtails
Salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
4 garlic cloves, rough chopped
2 tablespoons peeled, rough chopped ginger
¼ cup soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin sweet seasoning
1 tablespoon dark soy sauce*
1 tablespoon brown sugar
6 cups water
1 (14 oz.) package dry lo mein noodles
1 teaspoon toasted sesame oil
2 cups sliced red, orange, and yellow bell peppers
1 medium yellow onion, halved then sliced
1 baby bok choy, ends trimmed, rinsed, drained, cut crosswise into 2-inch pieces

Toppings:

1 bunch chopped green onions and hot sauce for serving

*Dark soy sauce, widely available in the Asian food sections of most grocery stores, adds rich depth of flavor, mild sweetness, and golden caramel color to recipes without the saltiness of traditional soy sauce.

Instructions

Season beef oxtails to taste with salt and black pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Working in batches, add oxtails and brown on all sides, about 10 minutes. Transfer to a plate and repeat with remaining oxtails.
Add browned oxtails and pan juices back to Dutch oven. Add garlic, ginger, soy sauce, oyster sauce, mirin, dark soy sauce and brown sugar. Add water to cover oxtails. Bring to a boil, reduce heat, cover, and braise over low heat for 2½ hours, until beef oxtails are tender and reach an internal temperature of 160ºF.
Using tongs, transfer oxtails from braising stock to a bowl and cool. Remove meat from bones and shred. Set it aside.
Strain braising liquid and add back to Dutch oven. Bring to a boil, reduce heat to medium and simmer for 15 minutes until liquid has cooked down to about 2 cups. Reserve.
Prepare lo mein noodles according to package directions. Drain. Transfer noodles to a large bowl, add sesame oil and toss to evenly coat noodles. Reserve.
Heat oil in a large heavy skillet over high heat. Add bell peppers and onions. Stir fry, tossing frequently, for 4 to 5 minutes until tender crisp. Add bok choy and shredded oxtails and stir fry over high heat for 2 to 3 minutes. Add braising sauce to skillet and simmer over high heat for 2 to 3 minutes. Add lo mein noodles, toss to evenly coat noodles, and heat for 2 to 3 minutes. Keep warm.
Serve beef oxtail lo mein in wide shallow bowls. Top with chopped green onions and serve with hot sauce.