Boiled Beef Head Slices
Quick answer
- Active time
- 150 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 3 servings
- Ingredients
- 7
About this dish
Beef head meat spends at least three hours in cold water and gets a short first boil that is thrown away before the real simmer in fresh water with scallion, garlic, ginger, peppercorns and soju.
Read more
Because skin and lean meat are layered together, slicing while hot makes them slide apart. Let it cool until you can hold it firmly, then cut thin, even slices for the platter.
Ingredients
Instructions
- 1
Soak the beef head meat in cold water for at least 3 hours to remove blood, changing the water 2 to 3 times.
- 2
Pour enough water to cover the meat in a pot, bring to a boil, add the meat, boil for 10 minutes for parboiling, then wash clean in cold water.
- 3
In a large pot, combine the washed meat, green onions, garlic, ginger, peppercorns, soju, and 3L of water.
Bring to a boil, then reduce to medium-low and simmer for 1 hour 30 minutes.
- 4
When a chopstick penetrates the meat easily, remove the meat from the pot and let it cool slightly.
- 5
Cut the slightly cooled meat into thin, manageable slices, arrange them neatly on a plate, and serve.
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