Korean Beef Stock
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 marrow bone for flavor, the gelatinous meat imparts richness, and the left overs can be used for an old-fashioned Chinese treat (see Note below). 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.
Recipe information
Yield
makes about 10 cups
Ingredients
Preparation
Step 1
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.
Step 2
Remove from the heat. Use tongs to remove the beef from the pot, reserving it for another use (see the Note below). 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.
Step 3
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 cool 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.
notes
Step 4
The left over 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 1-2-3-4-5 beef.
Step 5
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-savory balance. Add the meat and additional water to cover. Simmer for about 30 minutes, or until the beef is tender. Then raise the heat to vigorously simmer for about 15 minutes to reduce the liquid by about half. Remove from the heat and serve with rice. Scallion, ginger, and star anise can be added during simmering for extra flavor notes.
