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Oxtail - flavoring - and low temp

FrankM_3301

I am working on a dish using oxtail with the flavors of Korean Kalbi (soy, sugar, sesame, garlic, onion, chili pepper). I love the results of low temp oxtail. I am wondering what you all think about a strategy for imparting the marinade flavor....1. Marinate, then sear, then low temp, then grill? 2. Marinade ingredients in bag during low temp (no pre-marinate), then grill? 3. Sear, ingredients in bag, low temp grill? 4. Sear, low temp, then flavor and grill? Maybe something I haven't thought of yet? My concern is having the low temp accentuate the marinade flavors too much.

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davidattala

I've done the MC@H Kalbi flank steak recipe multiple time to good effect. I like to marinade the steak for 3-5 days. Then it gets seared, bagged, 56C for 24hrs. To finish, I made a glaze of the same flavors that were in the marinade, gave the steak a post-sear while brushing on the glaze. The flavors were present but not overly so. It had a nice burnt sugar aspect to it that gave a good bark. Kalbi oxtail sounds delicious.