Korean Beef Stock

Name: Korean Beef Stock
Yield: makes about 10 cups
Ingredients: 2 to 2 1/2 pounds beef shank; 14 cups water; 5 cloves garlic, bruised; Chubby 2-inch piece fresh ginger, unpeeled, halved lengthwise, and smashed with the flat side of a knife; 1 medium yellow onion, quartered; 4 large scallions (white and pale green parts), cut into 3-inch lengths and bruised; 2 1/2 teaspoons salt; 1/2 generous teaspoon black peppercorns

December 9, 2011

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.

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