Beef braised in soy sauce is a popular appetizer in Korea. Like oxtail soup, it is made with a relatively inexpensive cut of meat which is unfamiliar to me. Like oxtail, beef shank is rich in fat and collagen thus making both good candidates for long slow gentle cooking which produce delicious broths.
To be honest, I had not planned to make this dish! There is a lot on my mind these days so sometimes I don’t pay close attention to what I’m doing. Twice I accidentally bought the wrong soup: wanted chicken and wild rice
—got 1. spinach and wild mushrooms
, 2. jalapeño chile!
So at least oxtails and beef shank look almost similar in that they are both round, with a bone in the center…