설렁탕
Seolleongtang
Ox-bone Soup
Ingredients
2 pounds (1kg) of oxtail
2 pounds (1kg) beef flank
1 Korean radish, quartered
1 large onion, halved
green onions
salt
black ground pepper
sesame oil.
Step 1 - Prepping the Ox Bones (Boil # 1)
Soak the ox bones and the beef in cold water for 15-20 minutes.
Rinse thoroughly to remove any bone chips.
Boil bones and beef in 15 cups (3.5 liters) for 10-12 minutes.
Dump water from pot, refill with cold water and rinse thoroughly.
Step 2 - Making the Soup (Boil # 2)
Put the bones and the beef back into clean pot of water - 12 cups (3 liters).
Add onion and radish.
Bring to boil then reduce to simmer for 30 minutes.
Remove from heat.
Remove beef and radish, leave the oxtail bones.
Put the beef and radish into a bowl.
Drain the broth and place broth in the refrigerator.
Step 3 - Finishing the Soup (Final Boil)
Refill pot with 12 cups (3 liters), bring to boil then reduce and simmer for 3 hours.
Collect broth and add to refrigerated bowl.
Step 4 - Garnish and Serve
Remove the solid fat from the top of the refrigerated broth.
Cut the reserved beef into 1/8 inch (3mm) thick slices.
Cut radish into ¼ inch (1.5mm) thick slices
Re-heat broth and put into serving bowls.
Add slices of beef and radish, green onion and salt and pepper to taste.