Daehanok-style Oxtail Boiled Meat

Thaw 2kg of frozen oxtail in the kimchi refrigerator for 3 days.

Line the bottom of a pot with onion peels, green onion peels, and ginger peels.

Place all the prepared oxtail in the pot and pour in enough water to cover the oxtail.

Cover the pot with a lid and boil over high heat; once it starts boiling, open the lid to check for impurities.

Once it starts boiling, reduce to medium heat and boil for 10 minutes to pre-boil and remove impurities.

Rinse the pre-boiled oxtail in cold water to clean it thoroughly, then place it back into the pot.

Pour in enough water to cover the oxtail, then add the green parts of 2 green onions, half an onion with peels, ginger slices, and 10 whole garlic cloves.

Cover the pot with a lid, bring to a boil over high heat, then reduce to low heat and simmer for at least 2 to 3 hours.

Turn off the heat and let it steam for 30 minutes to 1 hour.

Finely chop the chives.

Place the boiled oxtail in a bowl, pour in some of the broth, and top with the chopped chives to finish.