Korean Beef Stock Recipe

Ingredients :

2 kg beef rib bones

1 kg shin beef

4 large slices of fresh ginger

Salt to taste

Cold water

Method :

Wash the beef rib bones and place in a parge pan with the shin beef, ginger and salt to taste. Add cold water to sufficiently cover the ingredients. Bring to the boil and scoop to remove any scum from the surface. Turn to very low heat and simmer the stock with a lid for 2-3 hours. Then cool and strain the stock. Chill to remove any trace of fat from the surface. Can be used as a basc stock in soups.