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« Last post by jdoan on May 06, 2024, 07:39:33 PM »Brisket trimmings for Sullungtang. More grilling adjacent for this post. I made a Korean bone broth called Sullungtang by heating about 7-8lbs of beef leg bones at a medium boil over 5-6 hours.
I braised the brisket trimmings from my recent cook in leftover beef fat, soy sauce, sugar, and a pinch of salt. Braised for about 2-3 hours at 325F. Combine broth, brisket, green onions and salt to taste for a really nice bowl of noodle soup.
Sent from my iPhone using Weber Kettle Club
I braised the brisket trimmings from my recent cook in leftover beef fat, soy sauce, sugar, and a pinch of salt. Braised for about 2-3 hours at 325F. Combine broth, brisket, green onions and salt to taste for a really nice bowl of noodle soup.
Sent from my iPhone using Weber Kettle Club