Korean Oxtail Soup recipe
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Ingredients
- 2 ¼ pounds beef oxtail, cut into pieces 1 pound cubed beef stew meat 2 onions 3 leeks, chopped 1 pinch sea salt and ground white pepper to taste
Nutrition Info
- 589.1 caloriescarbohydrate: 14.6 gcholesterol: 202.7 mgfat: 32.6 gfiber: 2.1 gprotein: 58.9 gsaturatedFat: 13.3 gservingSize: -sodium: 381.8 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Korean Oxtail Soup
Directions
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Wash oxtails to remove any bone fragments and place in a large bowl. Cover oxtails with cold water and weigh down with a plate to keep them submerged. Place in the refrigerator for 12 hours, changing the water 3 or 4 times. Drain.
Combine drained oxtails and stew meat in a large pot with fresh water to cover. Bring to a boil and cook about 10 minutes. Drain and rinse meat. Return parboiled meat to the large pot and add onions and water to cover, approximately 3 times the volume of meat. Bring to a boil and cook for 3 hours. Reduce to a low simmer and cook 3 hours more.
Skim fat and onions from the top of the soup. Place soup in the refrigerator to cool until you can skim additional fat from the surface, about 2 hours.
Reheat soup over medium heat until hot, about 5 minutes. Season soup with leeks, salt, and pepper.