Korean Braised Oxtail

Instructions

1. Prepare the oxtail
   Place the oxtail in a large bowl and cover with cold water. Let soak for 1 hour, changing the water once halfway through to remove any blood and impurities. Drain and rinse thoroughly.
2. Parboil the oxtail
   Place the cleaned oxtail in a large pot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes. Drain and rinse the oxtail pieces under cold water to remove any scum or foam.
3. Make the marinade
   In a large bowl, combine soy sauce, brown sugar, rice wine, grated Asian pear, minced garlic, and grated ginger. Mix well until the sugar is dissolved.
4. Marinate the oxtail
   Add the parboiled oxtail to the marinade and toss to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
5. Braise the oxtail
   Transfer the marinated oxtail and all the marinade to a heavy-bottomed pot or Dutch oven. Add onion, carrots, and enough water to just cover the oxtail (about 4-5 cups). Bring to a boil, then reduce heat to low, cover, and simmer for about 3 hours, or until the meat is very tender and falling off the bone.
6. Reduce the sauce
   Once the oxtail is tender, remove the lid and increase heat to medium. Let the sauce reduce and thicken for about 15-20 minutes, stirring occasionally to prevent sticking.
7. Finish and serve
   Stir in the spring onions and sesame oil during the last 5 minutes of cooking. Serve hot in individual bowls, garnished with sliced spring onions and toasted sesame seeds. Traditional accompaniments include steamed rice and kimchi.