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1
Put the beef in a stockpot and add the water.
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2
Bring to a boil over high heat, skim the scum that rises, and then add the garlic, ginger, onion, scallions, salt, and peppercorns.
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3
Lower the heat to gently simmer for about 2 hours, or until the stock has reduced by about a quarter.
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4
Throughout the simmering time, skim off the scum and fat as they gather on the surface.
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5
Remove from the heat.
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6
Use tongs to remove the beef from the pot, reserving it for another use (see the Note below).
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7
There are usually few impurities in this stock so there is no need to let it stand undisturbed before straining.
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8
Position a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth or paper towel) over a large saucepan.
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9
Gently ladle the stock through the sieve.
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10
Tilt the stockpot to ladle out as much clear stock as possible, discarding any sediment-laden liquid and any remaining bits at the bottom of the pot.
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11
Taste the stock.
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12
If it is not as flavorful as you would like, simmer it to reduce the liquid and concentrate the flavors.
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13
Once you are satisfied with the flavor, let the stock cool completely, cover, and refrigerate for at least 8 hours, or until the fat solidifies on the surface.
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14
Remove and discard the fat.
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15
The stock is now ready to use.
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16
Or, store in a tightly closed container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
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17
The left over meat is not fully tender by the time the stock is done, so youll need to repurpose it.
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18
I often use it for a homey Chinese dish called 1-2-3-4-5 beef.
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19
In a saucepan, combine 1 tablespoon Shaoxing rice wine or dry sherry, 2 tablespoons unseasoned rice vinegar, 3 tablespoons sugar, 4 tablespoons soy sauce, and 5 tablespoons water.
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20
Stir to dissolve and adjust the flavors for a tangy-sweet-savory balance.
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21
Add the meat and additional water to cover.
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22
Simmer for about 30 minutes, or until the beef is tender.
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23
Then raise the heat to vigorously simmer for about 15 minutes to reduce the liquid by about half.
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24
Remove from the heat and serve with rice.
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25
Scallion, ginger, and star anise can be added during simmering for extra flavor notes.
