Large-Batch Beef Brisket Broth

Pour 10L of water into the largest pot you have at home and boil it over low heat.

Lightly rinse the beef brisket in running water, add 3 tbsp of cooking wine, and coat it evenly to remove any gamey odor.

Cover with plastic wrap and let it marinate for 10 minutes.

After 10 minutes, flip the beef brisket and pour in 3 cups of rice-washed water to help remove odors and add a savory flavor.

Cover with plastic wrap and let it marinate for 10 minutes.

Drain the water, rinse lightly once, and remove only the beef brisket.

The green part of the radish is sweet and crunchy, making it good for fresh salads, while the white part has a slight bitterness and is good for making broth; prepare 1kg of radish by washing it thoroughly and peeling off only the dirty parts.

Cut the radish lengthwise once, then slice it into thick half-moon shapes.

Turn the heat to high, and since the water may splash when it boils, add the ingredients carefully.

Do not cut the meat into multiple pieces; keep it in a whole chunk to prevent the juices from escaping.

Boil over high heat for about 10 minutes.

Skim off impurities using a fine-mesh strainer.

Lower the heat to medium and boil for another 20 minutes, flipping the meat once in between.

After about 20 minutes, carefully add the radish.

Rinse the dried kelp and shiitake mushrooms lightly before adding them.

Once the water boils, lower the heat to low so it just bubbles slightly and boil for about 30 minutes.

Remove the kelp after about 7 minutes.

Do not throw away the removed kelp; use it for braised kelp.

Skim off any impurities as you see them during the process.

After about 30 minutes, pierce the beef brisket with a chopstick; if no blood comes out, turn off the heat and remove the beef brisket.

Finally, remove the shiitake mushrooms and the vegetables.