Bone broth

Bone broth

Seolleongtang

From
K is for Korean
Serves
6-8

Ingredients

Quantity Ingredient
1kg oxtail
450g beef brisket
hot cooked rice, to serve
4 spring onions, finely sliced, to serve
sea salt
freshly ground black pepper

Method

  1. Place the oxtail in a bowl and cover with cold water. Leave to soak for 15 minutes, then drain.
  2. Transfer the bones to a very large stockpot and cover with 4–5 times their volume of cold water. Bring to the boil and simmer for 10 minutes. Drain and rinse the bones and discard the water, then return the bones to a clean pan with the brisket.
  3. Cover the beef with 2 litres cold water, then bring to the boil. Skim off the scum, reduce the heat to a simmer, and cook for 3 hours, partially covered, skimming the surface often.
  4. Remove the brisket and drain the broth into a large bowl. Allow both the brisket and broth to cool to room temperature, then refrigerate. Meanwhile, return the bones to the pot with 2 litres more water, bring to the boil, then simmer again, partially covered, for 3 hours.
  5. Add a further 1.5 litres water to the pot and simmer for a further 3 hours. Discard the bones, allow the broth to cool to room temperature, and refrigerate. The next day, scoop the fat from the top of both and discard. Ladle out the broth into a saucepan as needed and reheat until boiling. Serve with the sliced brisket, hot rice, spring onions and salt and pepper.
Tags:
Korean
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