Seolleongtang (Ox Bone Soup)
Ingredients
- 500 gBeef shank (whole)
- 500 gOxtail (cut into segments)
- 3 LMineral water (cold)
- 1 pcOnion (halved)
- 4 pcGarlic (whole peeled cloves)
- 1 tspBlack peppercorns (whole)
- 100 grice vermicelli (soaked)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 pinchGray sea salt (for serving)
- 500 gBeef marrow bones (cut into pieces)
- 20 gFresh ginger (peeled and sliced)
Method
A milky white, dense broth rich in collagen, achieved through long simmering. The thinly sliced beef becomes meltingly tender, offering a pure flavor driven by the deep umami of the bones.
- 1
Soak the beef shank, tail, and marrow bones in a large volume of cold water for at least one hour. Change the water as soon as it becomes too red. The goal is to extract all the blood to obtain a white final broth.
- 2
Place the meat and bones in a pot, cover with water and bring to a boil for 10 minutes. Discard the water, rinse the meat, bones, and pot thoroughly to remove grey impurities.
- 3
Return the meat and bones to the pot with mineral water, onion, garlic, ginger, and peppercorns. Bring to a vigorous boil for 20 minutes, then lower the heat. Simmer gently until the liquid becomes opaque like milk and the meat falls off the bone.
- 4
Remove the meat from the broth. Slice it into very thin strips using a sharp knife. Rehydrate the rice vermicelli in lukewarm water.
- 5
Divide the vermicelli and meat into bowls. Pour the hot broth over them. Generously sprinkle with chopped green onion. Salt and pepper are adjusted at the table by each guest.
Frequently asked questions
How do you get this dish right?
- Never salt the broth during cooking; it prevents the collagen extraction and the broth won't turn white.
- The secret is in the heat: maintain a steady boil at the beginning to emulsify the fats and whiten the liquid.
- If you have time, let the broth rest overnight in the fridge to easily remove the solidified fat layer on top.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The broth will set into a jelly, which is perfectly normal. It also freezes very well.
