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Easy Gomtang: Beef surfaces are clean grey-brown with no beige foam or dark clots, and the pot has no residue.01
Easy Gomtang

Soak, blanch, and reset the pot

Trim only thick external fat from the brisket and tendon. For the clearest result, cover both with cold water and refrigerate for 1 hour, then drain; skip the soak when time is short. Cover in the stockpot with about 2.5 L fresh water, bring to a boil, and blanch uncovered for 10 minutes. Drain, rinse meat under cool running water, scrub away clinging foam, and wash the pot with hot soapy water. Treat the blanched meat as not yet safely cooked.

Ready when

Beef surfaces are clean grey-brown with no beige foam or dark clots, and the pot has no residue.

Use now

6/6 portions · 1×
900 g, in one thick piecebeef brisketsandung lamur sapi
450 gcleaned beef tendonurat sapi yang sudah dibersihkan
about 8 Lfresh water, dividedair bersih, dibagi