* Exported from MasterCook *
Korean Beef Stock
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 calories LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
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2 pounds beef shank -- to 2 1/2 pounds,
14 cups water
5 garlic cloves -- bruised
1 piece fresh ginger -- chubby 2 1/2-inch piece, unpeeled, halved lengthwise, and smashed with the flat side of a knife
1 medium yellow onion -- quartered
4 large scallions -- white or light colored green, cut into 3-inch lengths and bruised
2 1/2 teaspoons salt
1/2 teaspoon black peppercorns -- generous
Put the beef in a stockpot and add the water. Bring to a boil over high heat, skim the scum that rises, and then add the garlic, ginger, onion, scallions, salt and peppercorns. Lower the heat to gently simmer for about 2 hours, or until the stock has reduced by about a quarter. Throughout the simmering time, skim off the scum and fat as they gather on the surface.
Remove from the heat. Use toms to remove the beef from the pot, reserving it for another use. There are usually few impurities in this stock so there is no need to let it stand undisturbed before straining. Position a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth or paper towel) over a large saucepan. Gently ladle the stock through the sieve. Tilt the stockpot to ladle out as much clear stock as possible, discarding any sediment-laden liquid and any remaining bits at the bottom of the pot.
Taste the stock. If it is not as flavorful as you would like, simmer it to reduce the liquid and concentrate the flavors. Once you are satisfied with the flavor, let the stock cook completely, cover, and refrigerate for at least 8 hours, or until the fat solidifies on the surface. Remove and discard the fat. The stock is now ready to use. Or, store in a tightly closed container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Makes 10 cups (10 one-cup servings).
AuthorNote: Take a page from Korean cooks who gently simmer lean beef with lots of scallions, onion, and garlic for a light, flavorful stock. The black peppercorns impart a golden hue as well as a spicy undercurrent. I prefer shank because there's a little more marrow bone for flavor, the gelatinous meat imparts richness, and the leftovers can be used for an old fashioned Chinese treat (see below - Chinese 1-2-3-4 Beef). You can opt for oxtail, rump, brisket, or other stewing meat but know that a little bone, meat, and fat together make for good stock flavor.
NOTE: The leftover meat is not fully tender by the time the stock is done, so you'll need to repurpose it. I often use it for a homey Chinese dish called 1-2-3-4 Beef.
In a saucepan, combine 1 tablespoon Shaoxing rice wine or dry sherry, 2 tablespoons unseasoned rice vinegar, 3 tablespoons sugar, 4 tablespoons soy sauce, and 5 tablespoons water. Stir to dissolve and adjust the flavors for a tangy-sweet-
Cuisine:
"Asian"
Source:
"Asian Dumplings by Andrea Nguyen, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"10 cups"
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Per Serving (excluding unknown items): 117 Calories; 6g Fat (47.0% calories from fat); 13g Protein; 2g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 581mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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