{"id":3376,"date":"2017-10-15T09:55:11","date_gmt":"2017-10-15T14:55:11","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3376"},"modified":"2017-10-13T18:57:32","modified_gmt":"2017-10-13T23:57:32","slug":"oxtail-daikon-soup","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3376","title":{"rendered":"Oxtail & Daikon Soup"},"content":{"rendered":"

\"\"<\/a><\/p>\n

This one takes a lot of simmer and resting time, though very little work. It’s simple, yet rich thanks to the slowly cooked oxtail. I eat mine with a heavy dose of chilli oil. Kimchi would be great as well.<\/p>\n

Time: 4 hours (plus soaking and overnight refrigeration)<\/strong><\/p>\n

Serves: 6<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1.5kg oxtails
\n4 litres cold water (plus additional for soaking)
\n500g daikon – peeled and sliced into 5mm thick discs
\n40g garlic – finely chopped
\n12g kosher salt
\n2.5g fresh ground black pepper
\n6 green onions – sliced<\/p>\n

Preparation:<\/strong><\/p>\n

Place the oxtails in a large pot or bowl and cover with cold water. Let stand for one hour then, discard water.<\/p>\n

Place oxtails in a large pot on high heat and add the four litres of water. When a boil is reached, reduce to simmer for three hours. Skim off and discard any foam that forms on the surface during the simmering. Remove from heat.<\/p>\n

Once the pot cools, cover and refrigerate overnight.<\/p>\n

Remove any hardened fat from the surface and discard.<\/p>\n

Place the pot on high heat, adding the daikon, garlic, 6 grams of the salt and the pepper. Bring to a boil then, reduce to simmer for twenty minutes. Remove from heat.<\/p>\n

Check seasoning, adding as much remaining salt as required.<\/p>\n

Serve topped with the green onions.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This one takes a lot of simmer and resting time, though very little work. It’s simple, yet rich thanks to the slowly cooked oxtail. I… <\/p>\n","protected":false},"author":1,"featured_media":3374,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/10\/Oxtail-Daikon.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3376"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3376"}],"version-history":[{"count":1,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3376\/revisions"}],"predecessor-version":[{"id":3377,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3376\/revisions\/3377"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3374"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}