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Claypot Oxtail Beef Noodles

Claypot Oxtail Beef Noodles

by Jerome Lam

·

January 19, 2025

We set out to recreate our local favorite, Blanco Court beef noodles, so we headed to Meat Co. at Cluny Court, where the pros hooked us up with the perfect cuts and game-changing tips to elevate our bowl game.

On a laid-back Saturday afternoon, we swung by to check out what Meat Co. has to offer. If you’re after quality meat without the fuss, this is the place to be. From prime steaks and killer sausages to fresh chicken and pork, all sourced from top-notch farmers in the U.S., Spain, New Zealand, and Japan, they’ve got it all.

The in-house butchers surely know their stuff, making sure you walk away with the best cuts every time. Whether you’re throwing a BBQ to impress, hosting dinner, or just cooking for yourself, Meat Co. has you covered.

Pop by @meatcosg at Cluny Court and taste the difference for yourself.

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Claypot Oxtail Beef Noodles

Rated 5.0 stars by 1 users

Category

Mains

Cuisine

Asian

Author:

Jerome Lam

Servings

4-5

Prep Time

12 hours

Cook Time

5-6 hours

Inspired by the rich, hearty flavours of Blanco Court beef noodles, we set out to recreate this local classic—with a twist. The star of the show? Tender, fall-off-the-bone oxtail simmered in a flavorful claypot broth, paired with springy noodles that soak up all the goodness.

Claypot Oxtail Beef Noodles

Ingredients

Marination Ingredients

3 thick slices of peeled ginger
1.5 tablespoons toasted sesame seeds
1 large onion, chopped
5-6 cloves peeled garlic
1 tablespoon sugar
Dash of sea salt, to taste

Main Ingredients

1.2 to 1.5 kg Cape Grim Oxtail ( @meatcosg )
250-500 g Grass-fed Australian Minced Beef
250-500 g Barley-fed beef shabu
1 kg beef broth ( @capegrimbeef )
3 tablespoons light soy sauce
2 tablespoons cornstarch (1 for minced beef, 1 for thickening broth—adjust to preference)
1 tablespoon sugar
Dash of ground white pepper
Dash of ground white pepper
1 whole yellow onion
Thick bee hoon

Garnishes

Spring onions
Mustard greens
Sliced red chilli
Coriander
Chopped garlic
Braised peanuts (canned)
Coriander

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Directions

Prepare the Marinade: Blend ginger, toasted sesame seeds, onion, and garlic into a smooth paste. Set aside 1 tablespoon of the paste for the minced beef.
Marinate the Oxtail: Coat the oxtail with the paste, light soy sauce, sugar, and pepper. Cover and refrigerate overnight.
Sear the Oxtail: Heat a pan until hot and sear the oxtail until nicely charred. Deglaze with a splash of Chinese cooking wine.
Marinate the Minced Beef: Marinate the minced beef with 1 tablespoon of the paste, light soy sauce, salt, pepper, and cornstarch. Roll into balls and refrigerate.
Cook the Oxtail: In a pot, combine the beef broth, spring onion stems, 1 whole onion, 1 bay leaf, 2 star anise, and enough water to cover the oxtail. Simmer for 5-6 hours, stirring occasionally, until the oxtail is tender enough to shred.
Blanch Ingredients: Prepare a pot of boiling water and blanch the thick bee hoon, beef meatballs, and beef shabu.
Thicken the Broth: Bring the oxtail broth to a boil and thicken with a cornstarch slurry (equal parts cornstarch and water). Make sure the broth is boiling for the slurry to work properly.
Assemble the Dish: In a bowl or Claypot, pour the thickened broth and add the braised oxtail, shabu beef, beef meatballs, spring onions, sliced red chillies, mustard greens, chopped garlic, braised peanuts, and coriander.

Recipe Video

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A post shared by On Chefs Ground (@onchefsground)

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