Craving something collegian like before it gets too damn hot to eat this. So I decided to make a 3 heavenly kings soup-oxtail/ short rib/ox bone soup. Brought 1.5 lbs of oxtail, 2 lbs of ox bones and 4 lbs of short ribs.
Soaked them all in cold water for 3 hours changing the water multiple times to get rid of the blood and impurities.
Parboiled all the meats twice and washed it.
Then I put it back in my Dutch le cruset pot 10 quarts of water and simmer on low from 1am until 11am this morning.
Woke up multiple times last night afraid the stock would reduce too much and my house would burn down lmao.
Woke up around 1030am only to see the meat being very tender and the stock being very gelatinous.
I removed all the bones and meat and continued simmering it on low.
It’s almost 6pm and the stock looks like this. Help!
Need it to look milky. Taste wise is good as it is considered bland.
Will plan on skimming the fat Tomorrow morning..
by Defeated-925
1 Comment
Boil the fuck out of it. That’s how it gets milky. Don’t simmer it. Crank it and keep adding water until it’s milky. Then do it again and again and again with the same bones.
Simmering is for clear broths. Seollongtang should be a rolling boil.