Sunday, July 20, 2008

Beef Soup Stock


  • 1 pound beef brisket
  • 1/2 radish, peeled, cut in half in length
  • 1 medium brown onion, peeled
  • 10 clove of garlics
  • 1 leek ( Daepa), washed and cut in half
  • 1 dried kelp (about postcard size)
  • 4 qt water


  1. Soak the meat in cold water to drain blood out

  2. In a large pot, boil 4 qt water and meat together. Once boiling, reduce to simmer 20-30 minutes

  3. Take the meat out from the pot and let it cool

  4. Add vegetables in the pot and boil again. Once boiling, reduce to simmer about 20-30 minutes.

  5. Mean time, shred the meats and keep into the airtight bag.

  6. When the soup base has a light milky color, turn the heat off. Let it cool, then remove the stuffs from the soup base using the colander.

  7. Transfer to the airtight container and keep the meat & soup base into the freezer. ( I used 2 - 2qt containers for the soup, 2 sandwich bags for the beef.)

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