Korean Oxtail Soup

Many Korean people believe oxtails have lots of calcium and are very good for improving our physical strength. Oxtail soup doesn’t need many side dishes, so many Korean moms prefer to cook oxtail soup before going on a long trip. When I was a child, oxtail soup was a special dish.

Step: 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 refrigerator for 12 hours, changing the water 3 or 4 times. Drain.

Step: 2

Combine drained oxtails and stew meat in a large pot with fresh water to cover. Bring to a boil and cook about 10 minutes. Drain and rinse meat. Return parboiled meat to the large pot and add onions and water to cover, approximately 3 times the volume of meat. Bring to a boil and cook for 3 hours. Reduce to a low simmer and cook 3 hours more.

Step: 3

Skim fat and onions from the top of the soup. Place soup in the refrigerator to cool until you can skim additional fat from the surface, about 2 hours.

Step: 4

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

Per Serving: 589 calories; protein 58.9g; carbohydrates 14.6g; fat 32.6g; cholesterol 202.7mg; sodium 381.8mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.