Korean oxtail and leek soup
21 hours 20 min
This hearty Korean oxtail and beef soup with leeks is so simple - many people make it when they are feeling low and need energy.
kfoodgarden
4 people made this
Ingredients
Serves: 4
- 1kg beef oxtail, cut into pieces
- 450g cubed beef stew meat
- 2 onions
- 3 leeks, chopped
- 1 pinch sea salt and ground white pepper to taste
Method
Prep:1hr ›
Cook:6hr20min ›
Extra time:14hr chilling ›
Ready in:21hr20min
- 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 fridge 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 the boil and cook about 10 minutes. Drain and rinse meat. Return parboiled meat to the large pot; add onions and water to cover, approximately 3 times the volume of meat. Bring to the boil and simmer for 5 to 6 hours.
- Skim fat and onions from the top of the soup. Place soup in the fridge 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.
