Korean Beef Bone Broth

Ingredients

beef leg bonescut into sections

Pescatariandried shiitake mushroomssimmer 4 hours for deep umami broth

2.2 lb4 oz

water

5 liters

Method

1. 01Soak bones in cold water for 45 to 60 minutes, changing water every 20 minutes.50 min
2. 02Transfer bones to a large pot, cover with water, bring to a boil over high heat, and cook 15 to 20 minutes. Skim foam and impurities. Discard water, rinse bones and pot thoroughly.20 min
3. 03Return bones to pot, add 16 cups water, bring to a boil over high heat. Boil 20 minutes on high, then reduce to medium-high and maintain active boil for 50 to 60 minutes, skimming impurities occasionally. Strain into clean pot.
4. 04Return bones to pot, add 16 cups fresh water, bring to a boil, and maintain active boil for 90 to 120 minutes. Strain and combine with first extraction.1 hr 45 min
5. 05If broth turned milky, add 12 cups fresh water, bring to a boil, and maintain active boil for 60 to 90 minutes. Strain and combine with previous extractions. Stir well.
6. 06Cool broth at room temperature, then refrigerate until fat solidifies on top. Remove and discard fat layer.
7. 07Store in airtight container in refrigerator up to 3 to 4 days, or freeze in portions for longer storage.