Milky Ox Bone Soup with Brisket and Noodles

What you need

• 1.5 kg (3 lb) ox bones, a mix of knuckle, leg and marrow bones
• 450 g (1 lb) beef brisket, in one piece
• 5 l (5 qt) water, plus more for soaking and topping up
• 150 g (5 oz) somyeon noodles, thin wheat noodles
• 4 scallions, thinly sliced
• 400 g (2 cups) cooked short-grain rice, hot
• salt, for the table
• black pepper, for the table

Method

Restated from the original video

1. 1

   Put the bones and brisket in a large pot, cover with cold water and soak for 1 hour to draw out the blood. Drain and rinse.

2. 2

   Refrigerate the brisket until it goes into the pot. Return the bones to the pot with fresh water to cover. Bring to a boil and boil hard for 5-10 min, until grey scum rises.

3. 3

   Drain the bones, rinse them under running water and scrub the pot clean.

4. 4

   Put the bones back in the pot with 5 l (5 qt) of water. Bring to a rolling boil, then keep it boiling steadily for 4 hours, topping up with hot water so the bones stay covered.

5. 5

   Add the brisket and boil for 2 hours more, until the broth is milky white and the brisket is tender.

6. 6

   Lift out the brisket and bones. Pour the broth through a fine sieve into a clean pot or bowl.

7. 7

   Set the broth in an ice bath until the fat sets in a layer on top, then lift off most of it with a spoon.

8. 8

   Slice the brisket thinly against the grain.

9. 9

   Reheat the broth to a simmer. Meanwhile boil the noodles in a separate pot of water until tender, 3-4 min, then drain.

10. 10

    Put hot rice and noodles in each bowl, add a few slices of brisket and ladle over the steaming broth.

11. 11

    Top with scallions. Season at the table with salt and pepper, since the broth is cooked unsalted.

Imported from teekeatz.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.