PASTRAMI SPICED OXTAIL recipe served on a plate, by Pekin the Chef
RecipesBallast Point BrewingPASTRAMI SPICED OXTAIL

Pastrami Spiced Oxtail Recipe

inspired by

@ballastpointbrewing

Jan 30 2026

•

4h

•

Serves 4

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Recipe information

Make Pastrami Spiced Oxtail in just 4h . Beer Braised Oxtail, Korean Noods, Wild Mushroom Dashi, White Turnip Kim Chi, Cured Hen Eggs

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Ingredients

Oxtail

Korean Noodles

Wild Mushroom Dashi

White Turnip Kimchi

Cured Hen Eggs

Preparation

Preparation of Oxtail

1. Braised Oxtail

Preheat the oven to 300°F (150°C). In a large Dutch oven, season the oxtail with pastrami spice mix, salt, and black pepper. Sear the oxtail in the pot until browned on all sides. Remove and set aside.

2. Sauté Aromatics

In the same pot, add the chopped onion and garlic. Sauté until softened. Add the oxtail back to the pot, pour in the beer and beef broth. Bring to a simmer.

3. Braise

Cover the pot and transfer to the oven. Braise for about 3 hours or until the oxtail is tender.

Wild Mushroom Dashi

4. Prepare Dashi

In a pot, combine dried shiitake mushrooms, water, and kombu. Bring to a simmer and let steep for 30 minutes. Strain the dashi and set aside.

Korean Noodles

5. Cook Noodles

Cook the Korean noodles according to package instructions. Drain and set aside.

White Turnip Kimchi

6. Make Kimchi

In a bowl, combine julienned white turnip, salt, gochugaru, minced garlic, and fish sauce. Mix well and let it ferment for at least 2 hours at room temperature or refrigerate for longer.

Cured Hen Eggs

7. Cure Eggs

Mix salt and sugar together. Coat the hen eggs with the mixture and place them in a container. Let them cure in the refrigerator for 4-6 days. Rinse and peel before serving.

Assembly

8. Serve

To serve, place a generous portion of the noodles in a bowl, ladle the braised oxtail and broth over the noodles, top with wild mushroom dashi, serve with white turnip kimchi, and sliced cured hen eggs.

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