Prep time
Cook time
Total time
Serves: 6-7
  • 2 kg mix of beef leg bones and ox tails
  • 1 kg beef brisket
  • water
  • 1 large daikon radish, chopped
  • 2 while onions, quartered
  • 4 stalks spring onions, chopped
  • salt
  • freshly black ground pepper
  • fresh somyeon noodles or any round white wheat noodles
  1. In a very large pot add beef leg bones and beef brisket, pour water enough to cover everything then bring it to a boil, simmer for 15 minutes until scum rises to the top. Drain pot, rinse of any impurities in the beef as well as in the pot.
  2. Bring back pot into the stove top, add the onion, radish and a bit of salt then pour water enough to cover everything. Bring to a boil then simmer in low heat for 2 hours.
  3. Remove the brisket and the radish then continue to simmer the bones in low heat for 3-4 hours or until broth turns cloudy. Turn heat off then let it cool.
  4. Once it cools down place pot in the fridge once the fat solidifies on the top, remove it retaining some for extra flavour.
  5. Reheat the bone soup together with the beef brisket and radish, once hot turn heat off.
  6. Place beef brisket pieces in a bowl together with some radish and cooked noodles. Ladle the hot soup into the bowls then serve with chopped spring onions, salt and freshly black ground pepper.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at