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Monday, 17 November 2008

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Comments

NavyGuy

Being born and raised in Korea, I absolutely love oxtails. As you know, we prefer them in soup... and I'm eager to try your recipe! I was stationed in Japan, and they love any food with "ko-ra-ghen" (collagen).

Vicki

Now I'm kicking myself for not buying the beautiful oxtails at Major Market over the weekend...

mike

Oxtails are right up there for me with shanks and short ribs. I love a good braise!

Fred

Oooo sounds tasty. I might make this for my parents when they come down next week!

What bean paste do you use? I know of a couple of bean pastes and I wouldn't want to use the wrong one.

kat

mmm, I love the gelatinous part.

Kirk

Hi NavyGuy - You know, I was going to make Kori Gomtang...but it was a bit too hot for soup.

Hi Vicki - Well, maybe if you have a chance you try this out.

Hi Mike - So simple, but you just need time.

Hi Fred - I took a photo of the bean paste this morning and emailed it to you.

Hi Kat - Mmmmm, tendon & oxtails...wonderful gelatin

janfrederick

Oh nice! We just made something similar a couple weeks back (star anise, wine, etc.) because it was "too hot for soup". We included shiitake shrooms in ours. Boy do we love oxtails!

We got our oxtails from the La Jolla Butcher shop. I think we'll stick with our cheaper local Asian markets for those cuts of meat and only get steaks and hamburger from them in the future (since the spice is so heavy). But I do highly recommend their hamburger and steak. Hoo mama!

By the way, could you email me the bean paste picture too??? :)

Kirk

Hi Jan - I just posted a photo of the bean paste. It's at the end of the post.

Sandy

I usually purchase oxtails at 99 Ranch Market or Lucky Seafood, so I'll have to check out Zion Market next time. My friend's dad says he buys oxtails at a Mexican supermarket.

I always associate oxtail dishes with cooler weather. However, I make an exception for the oxtail soup at the Californian in Las Vegas.

foodhoe

sounds gelatinously awesome! I haven't ever tried making it but your recipe has so many interesting aromatics and sounds pretty simple - I just might be able to pull it off.

Kirk

Hi Sandy - Yum...California Hotel and Casino... I prefer the Oxtails at Lucky and Zion Market to 99 Ranch's (for some reason lots of scum).

Hi FH - This was real easy.....I'm sure you'll make something fantastic!

Sarah

I recently came across your blog and have been reading along. I thought I would leave my first
comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Sarah


Kirk

Hi Sarah - Welcome, and thanks for commenting!

[eatingclub] vancouver || js

I love oxtails and I love how yours came out! Oh geez, I am so hungry right now.

Kirk

Hi JS - We enjoyed the oxtails, though I think Red Cooking was better.

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