Korean beef broth

• 5 litres (9 pts) water
• 1.5 kg (3

Place water, bones, beef and salt in a large saucepan and bring to the boil. Reduce heat and simmer, skimming carefully for 10 minutes or so until the scum stops forming. Add onion, ginger, garlic, peppercorns and soy sauce and simmer, partly covered, for about 3 hours.

Remove beef and reserve. Strain broth through your finest sieve and store overnight in the refrigerator. When chilled,