Asian Dad Tries Beef Bone Broth (Seolleongtang)

Seolleongtang (설렁탕)
Beef bones (mix of knee and leg)
Chuck Roast
Tendon (optional)
Green onions
Salt
Pepper
Water

To add to soup
Warm rice
Boiled and drained somen noodles

1. (Optional) Soak bones, meat, and tendon in cold water for one hour, making sure to drain and refill water once it turns pink.
2. Par boil bones and meat - place bones and meat in a large pot with enough water to cover, set on high heat and boil for 10 minutes. Empty the pot into the sink and rinse bones and meat under cold water to remove scum. Place everything into new pot or clean previous pot to reuse, and refill with enough cold water to cover.
3. Bring pot to a boil and then set to medium heat with lid partially open.
4. After 3 hours, remove chuck roast and place in a container and cover to prevent drying out. Once chuck roast is cooled down, cut across the grain into thin slices.
5. Continue boiling broth for another 3 hours, adding water as needed.
6. After 6 hours total, remove tendon and cut into bite-sized pieces. Broth should be milky white. Turn off the heat, remove bones, and store broth in containers for refrigeration (fat will be easier to remove).
7. For serving, reheat broth and meat. Add rice, somen noodles, green onions, and salt and pepper to taste. Radish kimchi works exceptionally well with this broth.

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