Ox bone soup
Add the boiled brisket and green onions to the broth made by boiling the beef bones and crossbones for a long time.
- Prep
- 40 min
- Cook
- 420 min
Scale the recipe
Ingredients
- Beef marrow bones and other beef soup bones Total weight before washing and blanching
- 1,600 g
- beef brisket
- 500 g
- water
- 24 C
- Large green onion (daepa)
- 60 g
Seasonings
- fine salt
- 1/2 T
- black pepper
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Blanch the bones
Bring the bones 1,600 g to a boil in plenty of water and blanch for 10 minutes.
-
Drain and rinse the bones
Discard the blanching water and rinse any residue from the bones.
-
Start the broth in fresh water
Bring the bones and water 24 C to a boil in a clean pot and skim the foam.
-
Simmer the bone broth
Simmer over medium heat for a total of 5–6 hours. Top up with hot water before the bones are exposed and stay near the pot while it heats.
-
Simmer the brisket
Add the brisket 500 g for the last 75–90 minutes. Cook until a chopstick slides into it easily.
-
Check the brisket temperature
Check that the brisket’s centre has held at 75°C or above for 1 minute.
-
Cool the brisket briefly
Transfer the cooked brisket to a clean plate and cool until it can be handled.
-
Slice across the grain
Slice the brisket thinly across the grain. Cover and refrigerate it if the broth still needs time.
-
Remove the bones and strain
Lift out the bones and pass the broth through a sieve.
-
Serve the brisket and broth
Put brisket and sliced scallions 60 g in bowls and pour in hot broth. Season with salt 1/2 T and pepper 1/6 T.
