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Are you craving a comforting and satisfying meal? You can look no further than this hearty oxtail ramen recipe. With its rich, flavorful broth, tender oxtail meat, and chewy noodles, this dish will warm you up from the inside out.

This dish has many parts:

Follow the order of the dish so that it all falls into place. Make the ramen eggs overnight, so they have time to soak up all that delicious flavor. 

For the Ramen Eggs:

• 6 large eggs
• 1/2 cup dark soy sauce
• 1/2 cup mirin
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon sugar

Mix well to incorporate the sugar. Place them in a container that will keep them submerged for the entire time. 

For the Oxtails:

• 2 pounds oxtails
• 1 onion, quartered
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon whole star anise
• 1 cinnamon stick
• 1/2 teaspoon Sichuan peppercorns
• 6 cups beef broth
• 2 tablespoons soy sauce
• Salt and pepper to taste

For the oxtails, you can season them overnight, but there’s no need for that. Making this broth will pack them with plenty of flavor. 

For the Ramen:

• 1 pound ramen noodles
• 1/4 cup chopped scallions
• 1/4 cup bean sprouts
• 1/4 cup carrot sticks
• 1/4 cup sliced bamboo shoots
• 4 baby bok choy

For your noodles, get the vermicelli rice noodles, or the small pho noodles will work just fine. Prepare these while the oxtail is being cooked. You want to boil them for about 4-5 minutes until al dente. Remove from hot water and place in an ice bath to cool them quickly. Use running cold water to rinse noodles until water runs clear. Then separate noodles into appropriate serving sizes and place on a wire rack to dry.

Instructions:

Make the Ramen Eggs:

1. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, and sugar.
2. Place the eggs in a small saucepan and cover with cold water. Bring to a simmer over medium heat and cook for 6 minutes.
3. Remove the eggs from the pan and place them in a bowl of ice water to cool.
4. Once cooled, peel the eggs and place them in the soy sauce mixture.
5. Cover the bowl and refrigerate overnight.

Prepare the Oxtail Broth:

1. Season the oxtails with jerk seasoning.
2. Heat your pressure cooker pot over medium-high heat and brown the oxtails on all sides.
3. Place the oxtails and beef stock in the pot after browning and pressure cook on high for about 60 minutes. This will make them tender but not fall apart.
4. After pressure cooking, place on slow cook for an hour. Add butter beans and seasonings to build the flavor you want. Ensure there is enough broth for the ramen.
5. This needs to be a loose flavorful broth, not a typical oxtail gravy base.

Assemble the Ramen:

1. Divide the cooked ramen noodles among four bowls.
2. Top with the sliced oxtail meat, ramen eggs, scallions, bean sprouts, shiitake mushrooms, and bamboo shoots.
3. Ladle the hot oxtail broth over the noodles and toppings.
4. Serve immediately.

The hot liquid will cook the fresh veggies but they will still have a crunch. This brings a fresh twist on the popular oxtail dish, in a way you may have never enjoyed it before. Enjoy your hearty and flavorful oxtail ramen!