Beef Stock
A Western-style beef stock simmered for 12 hours with beef bones, beef offal, tomatoes, and other ingredients, used to season dishes.
Ingredients
Beef bones (blanch in boiling water first, then rinse clean with cold water)
2000 g
Beef offal (blanch in boiling water first, then rinse clean with cold water)
1000 g
Spice bundle
1 bundle
Tomatoes
2
Water
8000 ml
Black pepper powder
1 tbsp
Instructions
1
Blanching
First blanch the beef offal and beef bones in boiling water, then rinse clean with cold water
2
Simmering
Combine all ingredients, bring to a rolling boil over high heat, then reduce to low heat and simmer for approximately 12 hours. While simmering, skim off any foam, oil, and impurities that rise to the surface of the broth. Turn off the heat, then strain the broth through a fine mesh sieve or cheesecloth to obtain the finished beef stock.
