Korean Ox Tail Bone Marrow Soup

Method8 steps

1. 1

   Step 1: Soak the ox tail bones (4 lbs) in cold water for 1 hour, changing the water half way.

   Soak oxtail bones · 60 minUses 4 lbs ox tail bones · water

2. 2

   Step 2: Cut off any visible fats or loose skin attached. Add the bones to a large stock pot and add water to cover the bones completely. Bring to boil and cook for 5 minutes. Drain the bones and discard the boiling water. Rinse the bones with water.

   Uses water · soaked oxtail bones

3. 3

   Step 3: Put the bones in a pot again and pour water that is 3 times the volume amount of bones to the pot. Bring to a gentle boil, cover with a lid, and simmer for 6-7 hours over low heat.

   First oxtail extraction · 420 minUses water, about three times the volume of the bones · blanched and rinsed oxtail bones

4. 4

   Step 4: Take the bones out of the pot and let them cool. Collect the broth in a large container and cool as well. When the bones are cool to touch, Pull the meat off the bones and add to the broth. Keep the broth and the meat in a fridge.

   Uses first stock with cooked oxtail bones and meat

5. 5

   Step 5: Return the bones to the pot and pour the same amount (or a little less) of water to the pot. Simmer again for the second time, 6-7 hours. Drain the broth and combine with the first batch, and chill.

   Second oxtail extraction · 420 minUses fresh water, same amount as first extraction or a little less · reserved bones after removing the meat · chilled first stock with shredded oxtail, to combine with second stock

6. 6

   Step 6: You can simmer the bones again for the third time if you wish. Follow the same step.

   Optional third oxtail extraction · 420 minUses fresh water for an optional third extraction · reserved twice-simmered bones for optional third extraction

7. 7

   Step 7: When the broth is chilled overnight, you will see hardened fat on top. Remove the fat. You will have jellied bone marrow and meat pieces on the bottom.

   Uses combined first and second stock with oxtail meat · third stock, if made, combined with the first two stocks

8. 8

   Step 8: To reheat, simmer the bone marrow soup in a pot until hot. Ladle into a serving bowl and season with salt and pepper according to your taste. Sprinkle some chopped green onion. Serve hot with rice and kimchi.

   Uses salt and pepper · chopped green onion · chilled oxtail soup after removing hardened fat