Oxtail is a gelatin-rich meat. It’s also a very tough cut because of all the connective tissues, tendons and cartilage.
It’s requires low and slow cooking, such as braising or stewing, to become edible.
Once cooked long enough, the meat dislodges easily from all the nooks and crannies and becomes melt-in-your-mouth tender.
What You Will Need
To make this dish, gather the following ingredients:
Beef Oxtail Bones: When getting oxtail at the store, look for meaty cuts for better flavor.
Sometimes if the pieces are too big, you might be able to ask the butcher to cut them in half for faster cooking.
Oil: I’m using vegetable oil to pan fry the oxtail. This technique is borrowed from French “fond building,” in which the brown caramelized bits from frying will add more flavor to the broth. This step may not be traditional Korean, but it’s a great way to add an extra layer of depth.
Yellow Onion: Keep the yellow onion whole so you can easy remove it later after simmering. If you don’t have yellow onion, substitute with white onion or a couple of large shallots.
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