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.

    4 people made this

    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

    Prep:1hr  ›  Cook:6hr20min  ›  Extra time:14hr chilling  ›  Ready in:21hr20min 

    1. 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.
    2. 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.
    3. 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.
    4. Reheat soup over medium heat until hot, about 5 minutes. Season soup with leeks, salt and pepper.

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