Beef belly was cooked Sous vide before simmering in a chashu marinade for a few hours. For the broth I used beef marrow and neck bones along with a couple ox feet.
by TheLB1980
4 Comments
DelseresMagnumOpus
Wow I’ve never seen Gyukotsu and would think it’d taste great. Love me some good pho and ramen and this seems like the perfect crossover. Excellent job!
Kaedamanoods
Looks lovely, what kind of tare did you use?
j03w
I genuinely never heard of beef belly before, which part of the cow is it from? I mean the belly part of a cow is usually broken down into 3 parts right? is this more in between brisket and plate?
4 Comments
Wow I’ve never seen Gyukotsu and would think it’d taste great. Love me some good pho and ramen and this seems like the perfect crossover. Excellent job!
Looks lovely, what kind of tare did you use?
I genuinely never heard of beef belly before, which part of the cow is it from? I mean the belly part of a cow is usually broken down into 3 parts right? is this more in between brisket and plate?
sounds really good either way
😍