Ox Tail Ramen
Preparing The Meal
Begin by roasting the marrow bones in the oven at 425 for 20 minutes. When the bones are roasted, remove from the oven and set aside. In a large, dutch oven heat the olive oil over medium heat until shimmering. Season the ox tail with salt and pepper on all ides. When the oil is ready, add the ox tail and cook browning on all sides, about 5 to 10 minutes. You may want to work i batches to not crowd the pan. When the ox tail is all browned, add it all back to the pot. Next, add the marrow bones, onion, carrots, garlic, ginger, cinnamon, and star anise. Add enough water to just cover the oxtail and marrow bones. Stir in the soy sauce. Reduce the heat to medium-low and simmer covered for 8 to 10 hours. The longer you can let the broth simmer, the richer and more flavorful it will be. While the broth simmers, you will want to occasionally check the liquid has not dropped to far below the bones. If necessary add some water back to the pot and continue to simmer.
While the broth is cooking you can prepare the noodle dough. Begin by adding the baking soda to the water and stir to dissolve. Once the baking soda is completely dissolved, add the salt, and stir until dissolved. Then, place the flour in the bowl of a stand mixer fitted with with the paddle attachment. Set the speed to medium-low, and add the liquid 1/3 at a time, allowing the liquid to be fully absorbed, before adding more. After the last 1/3 of the water is added, mix for about 1 minute more. Then, stop mixer and cover the bowl with plastic wrap. Allow the dough to rest for 30 minutes.
When the broth has finished cooking, remove the ox tail from the pot and pick the meat off the bone and place in a bowl. Remove the marrow bones and vegetable chunks from the pot with a slotted spoon, and discard. Strain the liquid into a clean pot, and return to the stove on low heat to keep warm.
After the dough has rested, divide it into four equal portions. Working with one piece at a time (make sure to keep the other portions covered) flatten the dough into a rectangle. Run the dough through your pasta sheeter on the largest setting (usually 1) to flatten it out. Fold the dough in 3, crosswise. Use your fingers to dimple the dough to help the folds adhere. Roll the folded dough through the sheeter. Sprinkle the dough with flour as needed.
Reduce the thickness setting on the sheeter one number for each subsequent pass, until the desired thickness is reached (about 1/16” for this recipe). Place the sheet of dough between two cotton cloths for about 20 minutes, flipping once halfway through. Repeat the process with the remaining portions of dough.
Cut each individual sheets to about 12 inches long. Roll up the sheet of dough from both ends toward the middle to make a double tube. Fold one tube over the other to make a compact tube. Begin cutting the dough into even slices, about the width of a spaghetti noodle, using a sharp knife. Run your fingers down the center of the dough strips and lift up, allowing the strips to unravel. Gently shake the strips to separate them. Lightly dust the strips with flour and gently form small portions of noodles into nest. Place the nests on a sheet pan and cover with a cloth.
When ready to cook the noodles, bring large pot of unsalted water to rolling boil over high heat. When the water is boiling, add the noodles to boiling water and stir vigorously with tongs to prevent sticking. Cook, stirring occasionally, for 1 to 2 minutes. The exact cooking time will vary depending on your preferences and the noodles thickness. Once cooked, drain the noodles thoroughly.
To Serve, place the desired amount of noodles in a bowl. Ladle the hot broth into the bowl, and top with your choice of suggested toppings. Enjoy immediately.
The Broth
1 to 2 Pounds Ox Tail
2 Halves of Marrow Bone
2 Tablespoons Olive Oil
1 Large Yellow Onion, Peeled and Halved
2 Medium Carrots, Peeled and Roughly Chopped
6 Cloves Garlic, Crushed
1 Cinnamon Stick
1 Star Anise Pod
2 Inch Knob of Ginger, Peeled
1/4 Cup Soy Sauce
Kosher Salt and Freshly Ground Black Pepper
The Noodles
8 Grams Baking Soda
4 Grams Kosher Salt
165 ml Water
370 Grams Bread Flour
To Serve
Mushrooms, Thinly Sliced
Scallions, Thinly Sliced
Carrots, Thinly Sliced
Soft Boiled Egg, Halved
Pickled Onions
Pickled Chiles