" Out of all of the meats you can get from a cow...
... the tail meat has the most gelatin!
Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender.
That way, by the time it has thoroughly soaked up the demi-glace sauce...
... all of the sticky gelatin in it will have begun to melt out...
... giving the meat a decadently chewy and gooey texture!
That, together with the demi-glace sauce, creates a much richer taste experience.
He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso!
That was Hisako's idea!
Oxtail does not come close to the famously luxuriant texture of turtle meat, of course...
... but the gelatin it does contain is perfect for a beef stew! "

― , 食戟のソーマ 11 [Shokugeki no Souma 11] (Food Wars: Shokugeki no Soma, #11)