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Vietnamese Beef Stock Recipe
(nuoc leo bo)
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Category : stocks |
Style : boil & simmer | |
How to
prepare beef stocks, Vietnamese style
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Ingredients |
| 4 liters |
Water |
| 2 kg |
Beef bones |
| 2 tbsp |
Ginger, sliced |
| 2 pieces |
Star anise |
| - |
Some salt and pepper |
Method :
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Combine all ingredients, bring to a boil and
simmer for 3 hours.
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Strain and set aside, then when cool, remove
solid fat residue off the top.
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TIP: Place
stock in sealed containers and refrigerate or freeze if storing
for a longer time. Refrigerated stock last for up to one week. |
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More Stocks Recipes
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Last updated :
04 January, 2008
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