Beef Stock
Cookbook
Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Published by Houghton Mifflin Harcourt
Beef stock is used in beef-based Korean soups. Although some of the beef used to make the stock is often used in the soup itself, there is leftover beef in some cases.
NotesTo skim fat, wait until the stock cools a bit. Then take a piece of cling wrap and place over the surface of the liquid. Discard and repeat until the fat is removed. Alternatively, refrigerate the stock until the fat congeals. Then remove and discard the fat.
CostInexpensive
Total Timeunder 4 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturemeaty
Type of Dishstock
Ingredients
- 1 pound beef brisket
- Water
Instructions
-
In a large pot, boil the beef brisket in about 16 cups of water for approximately 2 to 3 hours over low heat, until stock has reduced about a fourth. Occasionally skim the foam and fat that rises to the top.
2005 Cecilia Hae-Jin Lee
