How to Make Beef Bones Soup

　　Cow bone Roguishly named Soup

[Cuisine Category] Korean

[Ingredients] 500 grams of beef brisket, 200 grams of beef bones, 50 grams of onion, 50 grams of radish, 25 grams of celery, an appropriate amount of salt.Radish Celery Celery Carrot and onion peel, wash and cut into halves, then roast on the stove until deep yellow (for aroma preservation).

1. Rinse the beef with water, cut it into 3 pieces;Beef Use a cleaver to break the beef bones, rinse them in water;Beef Rib bone Rinse the beef ribs. Celery Carrot and onion peel, wash and cut into halves, then roast on the stove until deep yellow (for aroma preservation). Carrot2. Place 3000 grams of water in a pot, add the beef and beef bones, first bring to a boil over high heat, then remove the scum, simmer for a short while, transfer to low heat.Blood Remove the scum as it appears (due to the blood content from the beef and beef bones, you need to repeatedly remove the foam; if not removed in time, the soup will turn murky with an unpleasant smell). While boiling, add salt, onion, carrot, celery into the pot.3. The cooking time for this soup is approximately 2-3 hours. Since beef has varying degrees of tenderness, check if it's cooked through by inserting a fork; if easy to pierce and no blood comes out, it's done; if hard, continue cooking until all the meat is thoroughly cooked. Afterward, strain with a strainer or fine cloth to remove any impurities, then serve.[Characteristics] The soup has a light yellow color, is clear, has a fresh aroma, and is rich in nutrition, suitable for making soups, hot dishes, and various sauces. Due to the varying tenderness of beef, it can be pierced with a fork when cooked near completion. If the fork easily penetrates the meat, it is fully cooked. If the meat is hard and difficult to pierce, requiring more cooking until the fork hole oozes blood, further cooking is needed. Once all the meat is thoroughly cooked, it should be filtered through a sieve or fine cloth to remove any impurities before serving.

The soup has a light yellow color, is clear, has a fresh aroma, and is rich in nutrients, suitable for making soups, hot dishes, and various sauces.