beef bone stew
Beef bone stew is a dish in which beef bones, viscera, tendons and other parts of the meat are put into water and boiled for a long time until it is cooked. Soak rice and noodles, add white meat slices to make dishes, and eat with radish pieces and kimchi. It turned out that when the emperor led his courtiers to worship the God of Agriculture at Xiannong Altar, the tribute cattle were boiled into soup and distributed evenly to many people after the ceremony. Therefore, it was originally called 'Xiannong Tan'. According to the Korean pronunciation, the name of this dish has evolved from 'Xiannong Tan' to 'Xiannong Tang', then to 'Xuannong Tang', and has evolved to the present 'Shannong Tang'.
Korean beef bone stew
By LexieVolkman
Recipe Recommendations
- bovine bone 1kg
- Achyranthes bidentata bone 600g
- beef tongue 700g
- water 5kg(25杯)
- brisket 200g
- Qiao tou appropriate amount
- onion 30g
- garlic 65g
- ginger 20g
- onion 50g
- salt 8g(2/3大匙)
- pepper 0.3g(1/8小匙)
Steps for Korean beef bone stew
1
Clean and wash the cow bones, knee bones, and cow tongue, soak in water for about 5 to 6 hours to remove blood. Wipe the breast meat and tendon meat with a cotton cloth to clean the blood, and clean the beautiful head. Make seasoning.
2
Pour water into the pot and cook over high heat for about 10 minutes until boiling. Add the beef bone, achyranthes root bone, and beef tongue, continue to cook for about 5 minutes, and then pour away the water.
3
Put water, beef bones, and achyranthes bidentata bone into the pan again, cook over high heat for about 1 hour until boiling, turn to medium heat and slowly cook for about 5 hours. In this process, foam and grease are removed from the surface. Add the beef tongue, breast meat, tendon meat, etc. and cook for about 1 hour, add the brisket and cook for about 1 hour, and turn to low heat and cook for about 30 minutes.
4
After the beef tongue and beef are cooked and taken out, cut into slices of meat with a thickness of 0.2cm and a thickness of 3cm horizontally and 4cm vertically. Let the soup cool to remove the oil. Season with salt and pepper and cook over high heat for 10 minutes. Put the chopped meat slices in the soup bowl, pour in the beef bone stew, and serve with seasoning sauce.