When I was young, my mom made this soup sometimes in the winter season.
This soup is full of protein, calcium and iron.
It is indeed very healthy.
On the other hand, oxtail is fatty but the bone and meat make a flavorful broth.
It takes 2-3 hours to make but I guarantee it's worth it...
2½ pounds of oxtail bones, 2 pounds beef flank (or brisket or round), water, 10 cloves of garlic, 2 small pieces of ginger, Korean radish, onion, green onions, salt, ground black pepper.
Soak the oxtail bones and the beef in cold water for 20 minutes to remove any blood.
Rinse bones in cold water a couple of times to remove any bone chips. Drain the water.
Boil 14 cups water (3 ½ quarts) in a large pot.
Put the bones and beef into the pot of boiling water. Boil for about 10 minutes.
Turn off the heat and take out the bones and beef. Get rid of the water.
Rinse and drain the meat in cold water to remove the excess fat.
Put the bones and the beef back into the pot.
Add about 12 cups of water (3 quarts), 1 medium size onion, and 1½ pounds of peeled radish, garlic, ginger to the pot. Bring to a boil over medium heat.
When it starts boiling about 20-30 minutes later, lower the heat to simmer, covered for 3 hours.
Turn off the heat and take the beef and radish out of the pot. Leave the bones behind.
Put the beef and radish into a bowl.
Pour the brownish broth out of the pot and into a large bowl. We’re going to keep boiling these bones and collect the broth into this collecting bowl as we go along. Keep it in the fridge during this process.
If you have a larger pot, you could keep boiling the bones and adding water over hours and hours, but with a small pot we need to do it in stages and collect in this collecting bowl.
Fill the pot with water again (about 3 quarts) and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat and simmer, covered for 2½ to 3 hours.
Turn off the heat and pour the broth into the collecting bowl. It will be a lot whiter than the first time we poured it out.
Fill your pot with water again and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat and simmer, covered for 2½ to 3 hours.
Turn off the heat and pour the broth into the collecting bowl. This time it will be really white, but thin.
Cool down the collecting bowl and cover it with plastic wrap. Keep it in the refrigerator for several hours until all the fat floats to the top and gets solid. This is going to be our bone soup.
Take the bone soup out of the fridge. Remove the solid fat from the top with a spoon or strainer.
Slice the cooked beef thinly, about 1/8 inch thick. Cut radish into ¼ inch thick slices
Reheat the bone soup and ladle the soup into a serving bowl.
Add a few slices of the beef and radish to the soup. Serve with warm rice and kimchi, along with chopped green onions, minced garlic, salt, and ground black pepper. Mix it well with your spoon. You can add warm rice to the soup and enjoy!
This recipe is from MAANGCHI
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