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After the weather outside warms up, the kitchen may be a dreadful place to be. There are many things you can do however, when it comes to cooking a wonderful homemade meal that does not require conventional stove top or oven cooking. Learn to use some of the lower heat producing equipment in your own kitchen, like the crock pot, in order to genuinely beat the summer heat and keep your cool while preparing a nice hot meal for friends and loved ones.

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This leaves crock pot cooking a win-win situation since the costs involved in operating a crock pot are much less compared to the expenses related to operating a cooker or stove in general. Whether gas or electric, your stove and oven are often considerable energy hogs. Add to the fact that you are not increasing the warmth in your home by conventional way of cooking and you’re using less power.

Unfortunately for most, the general consensus has been the crock pots were meant for comfort foods and hearty winter foods. The simple reality is that the crock pot should be one of the best loved and most often utilized cooking methods if it is possible to handle it. In regards to cooking with a crock pot, the choices are nearly limitless.

Along with the cost advantages mentioned previously when it comes to crock pot cooking there are many different advantages that are worth mentioning. First of all, the majority of the work entailed with crock pot cooking occurs early in the day when you are refreshed rather than at the end of a frantic work or play day. This means that you’re less likely to forget an ingredient or make different errors which frequently occur as we hurriedly prepare a dinner once we are exhausted in the activities of daily.

Secondly, many good crock pot recipes include the vegetables that insure we are getting the nutrients we need. So frequently, when preparing a meal at the last minute, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many instances is a meal in 1 dish.

Another excellent reason to use a crock pot for the summer cooking is the ease of clean up. Unlike pots and pans, most crock pot foods are made in 1 dish. This usually means that there isn’t going to be mountains of dishes to be hand cleaned or loaded into the dishwasher (or if you are like me-both) afterwards. You can spend less time cleaning only as you spent time slaving over a hot cooker. Oh wait! Make that no time slaving over a hot stove. After tidy is complete you can contact enjoying the sun set, pursuing the lightening bugs along with your little ones, or waiting for your very first celebrity.

While there’ll never be a one size fits all best cooking method, crock pot cooking comes very close. When you’ve got a crock pot gathering dust somewhere at the rear of your pantry it’s the right time to get out it, dust off, and dig some excellent summer crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to oxtail udon recipe. You can have oxtail udon using 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Oxtail Udon:

1. Get 1 package ox tail(2 lbs)
2. Use 7 dried dates
3. Get 2 medium pieces of ginger
4. Take The peel of 1 orange, dried
5. Provide 4 star anise
6. You need 2 Tbsp raw peanuts
7. You need 7 dried shiitake
8. Get Udon noodles
9. Prepare Chinese bokchoy
10. Prepare Salt and pepper

Steps to make Oxtail Udon:

1. Soak ox tails for 2 hours to get rid of the blood. Boil some water with 1 Tbsp of salt. When the water is boiled, put ox tails in and boil for 20 minutes. After 20 minutes, drain the ox tails, clean under running water.
2. Clean the pot well, put ox tails back. I used an onion sack to put the dates, ginger, star anise and orange peel. It would be easier to remove after the soup was done. Put the raw peanuts and shiitakes into the pot, because they will be served with the soup.
3. Add water 4 cups of water and 4 cups of chicken stock or beef stock. Bring to a boil, then turn to medium heat and simmer for 3 hours.
4. Season with some salt, black pepper, 1 Tbsp of sugar and 1 Tbsp of fish sauce.
5. Boil 1 1/2 cup of water with 1 Tbsp of salt. Blanch the bokchoy for 2 minutes. Remove. Cut into bite size, put in a mixing bowl, drizzle some sesame oil. Mix well. Set aside.
6. In the same boiling water, put one package of udon (there are 3 pack udon in 1 package), boil for about 2 to 3 minutes. Drain well. Put into serving bowl. Pour soup with ox tails, peanuts and shiitake over udon, put bokchoy and some chopped green onion on top. Enjoy!
7. You can also eat it with rice. By itself, it would be excellent for hangovers!😂

The owners are awesome and so nice! The broth was savory and the meat was so tender. Udon noodles were substantial enough to handle the sauce. If you are not lucky enough to have easy access to George's Meat Market, or if you are like me and want to eat more than two pieces without spending all the hard-earned DOE paycheck, please try my Khal Bi Oxtails. Specialties: Uzumakiya is a new style of Japanese Udon & Izakaya restaurant.

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