Prep Time: 5 minutes
Cook Time: 2 hours, 00 minutes
Ingredients:
- 2 pounds beef brisket, rinsed*
- 8 quarts of water (2 gallons or 32 cups) or enough to fill your large soup pot
Preparation:
- In a large pot over high heat, bring water and brisket to a boil.
- Turn down to a simmer and cook uncovered for at least 2 hours.
- Skim top every so often of scum and fat.
- Remove brisket from broth and slice for soups and stews or reserve for later use.
- Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.
(Serves 12)
*I like to use brisket so that I can use the meat in other dishes, but almost any beef cut or beef bones will do. Simmered meaty bones will produce a rich bone broth, which is also useful in Korean cooking.
