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November 06, 2015

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Buffalo Ox-Bone Soup

This Korean style soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”.  For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. (Serves 8)
Bison Ox-Bone Soup

Ingredients:

  • 1 - 3.5 lb. Buffalo Shanks
  • 1 - 2 lb. pkg. Soup Bones
  • Water
  • 1 onion, quartered
  • 2 large Daikon radishes, peeled and quartered
  • 2 cloves garlic, halved + 2 cloves garlic, chopped
  • Salt (to taste)
  • 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
  • 3 Tbl. Sesame Oil
  • 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
  • ½ tsp. black pepper
  • 2 tsp. red pepper flake
  • 8 cups cooked rice
  • 1 bunch radishes, sliced
  • fresh grated ginger or pickled ginger

Instructions:

  1. Wash bones and shank meat under cold water.
  2. Soak bones and shank meat in cold water for 2 hours.
  3. Rinse bones again under cold water.
  4. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
  5. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
  6. Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes.  Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
  7. Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish.  If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
  8. Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
  9. While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
  10. Drain the bones, reserving the milky broth. Cover and place in refrigerator.
  11. Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot.  Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
  12. Strain bones, reserving liquids. Cover liquids and refrigerate overnight.  (Optional: You may want to save bones for serving.)
  13. Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
  14. Season with salt to taste, starting with a little and adding until milky broth has full flavor.
  15. Place prepared meat in small stock pot and add a half cup of broth.  Reheat over medium heat until meat is hot.
  16. To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.

Soooooooo delicious!

Wine Pairing: Bonny Doon Pacific Rim Dry Riesling, Central Coast, CA


Comments

Grant Johnson

January 07, 2017

Roast bones at 350 for 30 min. Makes all the difference!

Kerry Montgomery

January 07, 2017

While I understand the instructions I would like to know why all the rinsing and washing just so I can understand the reasoning behind the process.

Jill O'Brien

January 07, 2017

Kerry: I didn’t understand this “Korean style”method either, but followed their technique and have never been displeased
with the outcome. This broth is more gelatinous too.

Grant: For this recipe I do not roast the bones first, it is a cleaner version of broth and roasting would intensify the richness. Delicious though!

Roxanne Fox

January 07, 2017

I believe the boiling releases the fat from the meat tissue, then the cold water makes it adhere to itself again and wash away in the rinse, a basic way of “rendering” fat from meat while keeping the rich flavor intact.

Roxanne Fox

January 07, 2017

….and the more water soaked up, longer soaked in cold water, the easier the meat will release its tissue filled with fat!

Roxanne Fox

January 07, 2017

This is a basic “rendering” method. The longer the meat is soaked in cold water, the more water is absorbed, it swells up, it will release more fat in the tissue to wash away, hence be more fat free. The boiling melts even more fat and cold water washing again makes the fat adhere to itself and rinse away leaving the rich meaty flavor!

Ed

January 07, 2017

Two great mistakes in BB recipe….1. Temp should never be above 190 degrees as micronutrients are destroyed by hi temp. 2. Vinger should be added to help release desirable micronutrients. I use a nuwave convection heat soured and cook four 4& hrs.

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