Rich and Deep Beef Bone Broth (Seolleongtang Base)
Rich and Deep Beef Bone Broth (Seolleongtang Base)
Boiling a Creamy Beef Bone Broth with Time and Care
This is a recipe for a deeply flavorful and rich beef bone broth that, once made, eliminates your worries about soup stock for days. While it requires a significant amount of time, the result is a nourishing health food that is well worth the effort.
Main Ingredients- 1kg Beef Tendon (Oxtail)
- 1kg Beef Marrow Bones
- 300g Beef Tendon (Shin)
- 10 Scallion Roots
- 1 Onion (with skin)
- 3 Green Onions
- 1 pack Dried Herbal Mix for Boiling Chicken (e.g., Astragalus, Angelica)
Cooking Instructions
Step 1
Soak the oxtail in cold water overnight to remove all the blood. Changing the water a few times during soaking will yield a cleaner broth. This step is crucial for removing any gamey odor.
Step 2
Prepare 1 pack of the dried herbal mix for boiling chicken. This usually contains ingredients like Astragalus root, Mulberry root, and Schisandra berries, which add depth and richness to the broth.
Step 3
Also, prepare the beef tendon (shin). The tendon becomes tender as it simmers and adds collagen to the broth.
Step 4
In a large stockpot (or Dutch oven), place the soaked oxtail, marrow bones, and tendon. Add the prepared herbal mix, the onion (washed with skin), scallion roots, and roughly chopped green onions. Fill the pot generously with filtered water, ensuring all ingredients are submerged.
Step 5
Bring the pot to a boil over high heat. Once boiling, simmer for 5-10 minutes to remove initial impurities and blood. This step helps clarify the broth.
Step 6
Discard all the water from the first boil. Carefully remove any excess fat or debris stuck to the oxtail and bones, then rinse the bones thoroughly under cold water. Return the cleaned bones and vegetables to the pot and fill again with fresh filtered water, ensuring everything is well covered. This begins the second boiling process.
Step 7
Reduce the heat to medium. Skim off any foam or fat that rises to the surface during simmering. This is key to achieving a clear and clean-tasting broth. Avoid covering the pot while it simmers to allow any unwanted odors to escape.
Step 8
Continue to simmer gently for about 3 to 4 hours. The goal is to extract the rich flavor and nutrients from the bones thoroughly.
Step 9
Once the broth turns milky and opaque, carefully ladle the broth into a separate pot or container. Leave the bones and vegetables in the original pot.
Step 10
Add fresh filtered water to the bones, tendon, and oxtail remaining in the pot. Refill if the liquid has significantly reduced.
Step 11
Bring this mixture to a boil again over high heat. This step is to extract any remaining goodness from the bones.
Step 12
Once it reaches a rolling boil, reduce the heat back to medium.
Step 13
Periodically skim off any fat and foam that accumulates on the surface as it simmers. Repeating the boiling process multiple times contributes to a deeper and cleaner flavor profile.
Step 14
Simmer again for another 3 to 4 hours. Patience is key to allowing the bones to release their full flavor.
Step 15
Continue to simmer until the broth is rich and intensely milky, indicating that the flavors have been thoroughly extracted from the bones. These multiple boiling stages are fundamental for achieving a deep bone broth flavor.
Step 16
Combine the first batch of broth you set aside with the second batch you’ve just simmered. Mixing these broths will create a more complex and satisfying flavor.
Step 17
Simmer the combined broth for about 1 more hour to meld the flavors and achieve the desired consistency. This is a good point to adjust the thickness of the broth.
Step 18
Turn off the heat once the broth has reached a rich and deep flavor. You can continue simmering for a thicker consistency or add a little water if it’s too concentrated.
Step 19
It’s still possible to extract good flavor even if the bones don’t appear to have holes after the first boil. Adding water as needed during subsequent boils is recommended. (This step might overlap with steps 15-17).
Step 20
Simmer thoroughly for a total of 3 to 4 hours, allowing the rich broth to be extracted from the bones.
Step 21
Finally, once the milky bone broth has fully rendered, turn off the heat and let it cool completely. Cooling allows the fat to solidify on the surface, making it easier to remove. Once cooled, portion the broth into storage bags or containers and freeze for later use. Reheat and season with salt and pepper to taste before serving.
Step 22
Here is the finished beef bone broth! It’s beautifully milky and rich, a testament to the time and care invested. This versatile broth is perfect as a base for dishes like Tteokguk (rice cake soup), Manduguk (dumpling soup), or various stews.
