Korean Braised Oxtail Recipe Korean recipe Vegetarian- LateChef.com
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Korean Recipe

Dinner

Serves 1
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Short Description

Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. Although oxtails are being used for much more than soup or stew nowadays, long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. As with most tough cuts, oxtail are best slow cooked for several hours. They tend to be fatty, so we like to cook them a day ahead, so we can chill them overnight and scrape off the fat from the top the next day.


Ingredients
Cooking Procedure


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