Directions

To Prep

1. Soak the ox bones and the beef in cold water for 20 mins to remove any blood.
2. Rince the bones in cold water a couple of times to remove any bone chips and then drain the water.

To Cook

1. Boil 14 cups water in a large pot.
2. Put the bones and beef into the pot of boiling water and boil for about 10 mins.
3. Rince and drain the meat in cold water to remove the excess fat.
4. Clean the pot thoroughly and put the bones and the beef back into the pot.
5. Add about 12 cups of water, onion, peeled radish to the pot. Bring to a boil over medium heat.
6. When it starts boiling about 20-30 mins later, lower the heat to simmer for 3 hours.
7. Turn off the heat and take the beef and radish out of the pot. Leave the bones behind.
8. Pour the brownish broth out of the pot and into a large bowl.
9. Fill the pot with water again and boil over medium-high heat for about 20 mins. When it starts boiling, lower the heat and simmer for 2½ to 3 hours.
10. Pour the broth into the collecting bowl. It will be a lot whiter than the first time we poured it.
11. Fill your pot with water again and boil over medium-high heat for about 20 minutes. When it starts boiling, lower the heat and simmer for 2½ to 3 hours. This time, the broth will be really white, but thin.
12. Cool down the collecting bowl and cover it with plastic wrap.
13. Keep it in the refrigerator for several hours until all the fat floats.