KOREAN BEEF STOCK
I love Korean soups and it inspired me to cook and share this beef stock recipe with you. I spend some time on the Internet looking for a Korean beef stock recipe. Some of these suggest using beef brisket and some ask for a beef soup bones. I decided to use beef ribs for my Korean beef stock. When I asked my Korean coworker how she cooks the beef stock, she suggested cooking it with a radish.
This beef stock is made out of two ingredients: beef ribs and radish. It is quick and easy to assemble, but it requires a slow and steady cooking to develop its flavor. Roasted radish and beef ribs give the broth its rich flavor.
This beef stock is made out of two ingredients: beef ribs and radish. It is quick and easy to assemble, but it requires a slow and steady cooking to develop its flavor. Roasted radish and beef ribs give the broth its rich flavor.
Ingredients:
2.5 pounds beef ribs
1 large daikon radish, peeled and cut
Salt and fresh ground pepper
14 cups water
2.5 pounds beef ribs
1 large daikon radish, peeled and cut
Salt and fresh ground pepper
14 cups water
Preheat oven to 450 degree F. Put beef ribs and radish in a large roasting pan and sprinkle with pepper. Brown them in the oven for about 20 minutes.
Transfer the beef and vegetables to a large stockpot. Stir in water and add salt. Place the pot over medium heat and bring water to a boil. Then, reduce the heat and simmer the stock for 2-3 hours. My Korean coworker told me that Koreans usually cook this stock for 8-10 hours. You can go ahead and try it. Do not forget to share this experience with me.
Remove the radish and ribs from the broth (I grilled ribs with rosemary for dinner and pureed radish with a tiny amount of butter).
Transfer the beef and vegetables to a large stockpot. Stir in water and add salt. Place the pot over medium heat and bring water to a boil. Then, reduce the heat and simmer the stock for 2-3 hours. My Korean coworker told me that Koreans usually cook this stock for 8-10 hours. You can go ahead and try it. Do not forget to share this experience with me.
Remove the radish and ribs from the broth (I grilled ribs with rosemary for dinner and pureed radish with a tiny amount of butter).
Skim off any fat from the stock by using large spoon, or refrigerate it for several hours. The fat will solidify on top, and then you can remove it easily.
To freeze, place in a freezer container and store up to 3 month.
To freeze, place in a freezer container and store up to 3 month.
Sincerely yours,
Nellie
Nellie
