Thinly sliced oxtail from Korean Butchery in Queens, NY
Thinly sliced oxtail from Korean Butchery in Queens, NY
by yawnjew
4 Comments
_-Dizz-_
How is the texture? I know oxtail needs a lot of time to cook to be tender.
HumongousBelly
I can taste it in my mouth. It’s gonna be awesome. Better than la galbi, too, most likely.
But I hate the idea of buying ox tail and not having the stock for other dishes. Seems like a waste of money.
Or can you clean the nibbled off bones and reuse them for stock?
c_r_a_s_i_a_n
Looks pretty tasty.
Personally, I think oxtail needs more love to get all of the collagen and flavor. Hence, braising will always be my choice. They’re too damn expensive to skip on all that connective tissue!
sourmilk79
I need to find this butcher! I’ve never seen oxtail cut this way
4 Comments
How is the texture? I know oxtail needs a lot of time to cook to be tender.
I can taste it in my mouth. It’s gonna be awesome. Better than la galbi, too, most likely.
But I hate the idea of buying ox tail and not having the stock for other dishes. Seems like a waste of money.
Or can you clean the nibbled off bones and reuse them for stock?
Looks pretty tasty.
Personally, I think oxtail needs more love to get all of the collagen and flavor. Hence, braising will always be my choice. They’re too damn expensive to skip on all that connective tissue!
I need to find this butcher! I’ve never seen oxtail cut this way