Oxtail Ramen for the Absolute Win

Posted by Rachel Whitfield on

If you had asked me how this year was going to look for me personally, I would have never guessed things would be shaping up for me in such a positive way!

I started 2019 in Hawaii with some absolutely beautiful views and closing a pretty bad chapter from 2018. The year has been pretty interesting— tonsillectomy, 12 day recovery, and a redesign that felt like it was taking too much energy out of me to complete— however, life has a way of giving you exactly what you need when you need it. What’s so interesting about my trip to Hawaii the last meal was of mix of two of my favorite things— Oxtails and Ramen!

A hot bowl of amazing flavors and fusion of good energy meant I would leave Hawaii with something I didn’t even know I needed and somewhere along the way 2019 gifted me with the same. In the spirit of new beginnings and amazing flavor (who would I be without it?) enjoy my recipe on an amazing dish that holds so many memories for me.

What You’ll Need:

  • Oxtails (1-2lbs)
  • Chef Curl Ardee’s Mild Seasoning (Original is you want it spicy!)
  • Beef Broth
  • Celery
  • Carrots
  • Garlic Minced (1 tsp)
  • 2 Bay Leaves
  • Bok Choy
  • Sesame Seed Oil (1 Tbsp)
  • Mushrooms
  • Ramen Noodles
  • Pressure Cooker or a Slow Cooker and Skillet
  • Rice Wine Vinegar (1 Tbsp)


  • Cilantro
  • Corn
  • Egg
  • Seaweed
  • Sriracha

I used my pressure cooker but if you want, you can achieve the same flavor with a slow cooker but will need to adjust the time and temp. You only need to use a skillet if you’re using the slow cooker and if you don’t have a searing option on your pressure cooker.

Season and marinate your oxtails in Chef Curl Ardee’s Mild Seasoning. Opt for the Original if you desire your food to be spicy.

Brown oxtails for a few seconds on each side in the pressure cooker and add 16oz of Beef Broth to your oxtails. Stir in rice wine vinegar, sesame seed oil to mix.

Add additional Mild Seasoning with celery, carrots, bay leaves, garlics, to your pot and set for 1h15m on high. I’d recommend a cup or more of each veggie diced down to your liking. You can also sear with the oxtails if you’d like but optional.

Boil water and cook ramen noodles in separate pot.

Once the time lapses and oxtails are cooked, combine bok choy, corn, mushrooms, pressure cooker and set to 10 min.

Once complete, combine with desired garnishes. Serve hot and enjoy!


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