Ox Bone Soup

Seolleongtang

Ingredients

• 3 lb Beef leg bones
• 8 oz Beef brisket
• 6 cloves Garlic (whole cloves)
• 2 stalks Green onion (sliced)
• to taste Salt
• to taste Black pepper
• 16 cups Water
• 2 oz Thin wheat noodles (optional) (optional)

Instructions

1. Soak the beef bones in cold water for 2 hours, changing the water every 30 minutes to remove blood.
2. Place the bones in a large stockpot, cover with water, and bring to a rolling boil. Boil for 10 minutes, then drain and rinse the bones. This blanching step removes impurities.
3. Return the bones to the clean pot with 16 cups of fresh water, garlic, and the brisket. Bring to a boil, then reduce to a low simmer. Cook for at least 3 hours, skimming occasionally.
4. Remove the brisket when tender (about 1 hour in), let it cool, and slice it thinly against the grain. Set aside.
5. If using noodles, cook them separately according to package directions and place in serving bowls. Ladle the hot broth over the noodles, top with sliced brisket and green onion. Season with salt and pepper at the table.

From K-Kitchen — koreanhomecook.com