Seolleongtang (Korean Ox Bone Soup with Brisket)

• 2 lb (900 g) beef marrow bones, for the broth
• about 12 cups (2.8 L) milky bone broth, made from the bones boiled in 14–16 cups of water
• about 1 lb (450 g) beef brisket or shank
• salt to taste, at the table
• black pepper to taste, at the table
• about 1 cup chopped green onions, to serve (optional)

Method

Tap a time to watch that step in the video.

1. Soak the marrow bones and brisket in cold water for at least 1 hour (or overnight) to draw out the blood, then drain and rinse. 0:25
2. Cover the bones with cold water, bring to the boil and boil 5–10 minutes. Drain, rinse off all the scum and wash the pot. 0:35
3. Return the bones and brisket with 14–16 cups of water. Bring to the boil, cover and keep at a steady medium boil for 1–1½ hours, until the brisket is tender. Lift out the beef, cool it and refrigerate. 1:05
4. Keep boiling the bones for another 5–6 hours, topping up with boiling water once or twice so about 12 cups stays in the pot, until the broth is glossy and milky white. Strain it. 2:07
5. Cool the broth completely and chill it overnight, then lift off the layer of solid fat. 3:12
6. Reheat the broth, slice the brisket thinly and put it in bowls. Ladle the hot broth over, season at the table with salt and pepper, and scatter green onions on top if you like. 3:54

Tip. Serves 4–6 per the cook; we use 6 bowls of about 2 cups. Time leaves out the overnight chill. The cook serves it with glass noodles, rice and radish kimchi; skip those to keep it carnivore. Freeze spare broth.

The method is a summary in our words — the video shows every step.