Buffalo Ox-Bone Soup
Buffalo Ox-Bone Soup
Rated 5.0 stars by 1 users
This Korean-style soup takes time, but it is time well spent. It's 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'll also want a heavy lid to keep the steam from escaping.
Ingredients
-
- 1 - 2 lb. pkg. Wild Idea Buffalo Collagen or Hock Bones
-
1 - 1 lb. pkg. Ox-Tail Bones
- Water
- 1- onion, quartered
- 2 - large Daikon radishes, peeled and quartered
- 2 - cloves garlic, halved + 2 cloves garlic, chopped
- Salt (to taste)
- 3 - tablespoon Braggs Liquid Aminos (natural soy) or soy sauce
- 3 - tablespoon sesame oil
- 2 - tablespoon green onion, chopped + 1 bunch of green onions, sliced
- ½ - teaspoon black pepper
- 2 - teaspoon red pepper flake
- 8 - cups cooked rice
- 1 - bunch radishes, sliced
- fresh grated ginger or pickled ginger
Ingredients (Serves 8):
Directions
Preparations:
Wash bones and shanks under cold water.
Soak bones and shanks in cold water for 2 hours.
Remove from water and rinse bones again under cold water.
Bring 4 quarts of water to a boil, add washed bones and shanks and bring to full boil. Boil for 20 minutes.
Strain bones and meat and rinse under cold water again. Rinse pot thoroughly to remove any fat particles.
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.
Strain meat and bones, reserving liquids. Remove the radish and discard. Remove the meat from the shanks and place in a bowl, cover tightly and place in refrigerator until ready to use. Cover the reserved liquids and place in refrigerator.
Return the bones along with the onion to the pot and add 3 quarts of water. and bring to a full rolling boil over high heat. Reduce heat to medium, cover and simmer for 3 hours.
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.
Drain the bones, reserving the milky broth. Cover and place in refrigerator.
Remove the first reserved broth from the refrigerator and the skim fat off the top. Return the gelatinous broth back to pot along with the bones. Add 2 cloves garlic and 3 more quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
Strain bones, reserving liquids. Cover broth and refrigerate overnight. (Optional: You may want to save bones for serving.)
Remove both containers of broth from the refrigerator and remove any fat from the top. Marry the two containers of gelatinous broth into one pot and bring to full heat.
Season with salt to taste.
Place prepared meat in small pan and add a half cup of broth. Cover the pot and reheat over medium heat until the meat is hot.
To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and pour the hot broth over the top. 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
Ed – I too use vinegar when making basic broth/stock. As mentioned above this is a Korean style of soup and followed their techniques. It is delicious.
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.
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!
….and the more water soaked up, longer soaked in cold water, the easier the meat will release its tissue filled with fat!
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.