Good to the Bone-- Ginger Braised Oxtail

It's June in LA, and although it's a 100 degrees inland, all of us on the westside are enduring the infamous June Gloom. For one month the beach is blanketed by a light marine layer and the temperature is reduced to a chilly, by LA standards, 74 degrees.

But I'm fine with summer beach weather. It gives me a chance to braise some meats and remember my wonderful, fog-filled life back in San Francisco.

San Francisco always brought the braise... The year-round regalement of braised short ribs, braised duck legs with Armagnac and prunes, braised chuck pot roast... a menu to be missed in Los Angeles-- the land of grilling.

So, when my acupuncturist, Joe, suggested I take a more focused look at food as medicine, we broke it down, tendon for tendon. In TCM, Traditional Chinese Medicine, it's common to prepare herbal and protein based soups for therapeutic use. Soups, such as bone marrow soup, are often used to "strengthen the blood and body". So, I figured, why not braised oxtail?

And braised oxtail, it was. A 2 1/2 hour stovetop braise broke down much of the good stuff: bone, tendon, collagen and blood. All the strengthening properties my starving hand needed. Tendon for tendon.

And what better pairing for beef oxtail than gingerroot? Pungent and spicy, it stands up to the richness of the meat and bone. Joe reminded me that in TCM ginger is known for it's anti-inflammatory properties and is routinely used throughout many cultures to treat muscle pain, as well as arthritis.

So, into the braiser gingerroot went, along with a small hand-full of garlic cloves, a couple of sweet bay leaves, an onion, and a bottle of ginger beer-- just for the heck of it. It's easy.

Just put on your summer scarf and gloves and enjoy this simple and delicious remedy. Before the June Gloom goes away...

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Ginger Braised Oxtail

liberally season beef oxtails with salt and pepper, remember, you will need more salt when there is more fat

slice 1 onion and a small gingeroot, and peel 6 garlic cloves

in a hot braiser or dutch oven, add enough grapeseed oil to coat the pan evenly and sear the oxtails on all sides, until dark brown

add the onion and sliced ginger and garlic

add a half bottle of ginger beer and a half glass of white wine 

and reduce the liquid down until thick and rich

Add a piece of pork-- a cooked rib, a slice of bacon, pancetta...

cover with chicken stock, or water, bring to a boil, and return to a simmer, and skim off much of the beef and pork foam, using a ladle

make a parchment lid, and include a central air vent, 1" larger than your braiser, and tent the pot

cover your braiser and simmer on the lowest stovetop setting, checking every half hour, until tender, about 2 1/2 hours or more

add carrot coins and steam underneath the parchment for 5 minutes, then add sliced cabbage and steam for 5 minutes more, until barely cooked

pair with steamed cabbage, carrots, rice, and moisten with ginger oxtail jus