Instructions

1. 1

   Soak 1.5kg ox bones in cold water for 2+ hours to remove blood, then blanch in boiling water for 10 minutes to clean.

2. 2

   Place bones and 300g brisket in 4L fresh water and bring to a boil on high heat.

3. 3

   Skim foam, reduce to medium-low, and simmer 6-8 hours. Add water as it evaporates.

4. 4

   Remove brisket after 2 hours and slice thin. Continue simmering bones until broth turns milky white.

5. 5

   Strain broth through cheesecloth and skim fat for a clean milky broth.

6. 6

   Place rice or noodles in a bowl, pour hot broth over, and top with sliced brisket, green onion, salt, and pepper.

Tips

Nutrition (per serving)