The most important part of this dish is to remove all the blood from the bones and meat. I can't eat it because it smells if I take out the blood and boil it.
What I'm holding in my hand is a beef leg cut.

First, soak beef bones, beef bones, situations, and miscellaneous bones in cold water.
After a long time, the water is red. Empty this, and then put cold water in it until you can barely see the blood, and soak it all night to drain the blood. The color goes away in the morning.
(Started in the afternoon and took it out until the next morning.)
*I understand why beef bone soup is boiled when the wind blows. When it's hot, I think it might go bad while losing blood.

I drained the blood by changing the water every two hours. There's a lot of blood coming out. The color is gone in the morning.
There's barely any blood in the water either. In the case of shapelessness, please rub it freely.

Add the drained bones and meat and boil it once to drain the remaining blood. There's a lot of floating matter at this time.
Discard everything and rinse the bones and meat again with cold water.

First, add the bones and flesh and pour cold water into the stock pot. Now boil it so that the water is reduced by half in the pot.

The first round of cooking has been cut in half. It's gotten a lot brighter than before, right??

When removing the first soup, remove the meat from the flakes and the bones as soon as they are cooked and cool them down. That's how it tastes like meat.
The meat attached to the flesh and bones was cooled and sliced in the opposite direction and placed in an airtight container.
You can eat it in the soup little by little later. If you keep boiling it together, the meat will taste bad and you will get it out of the first one.

Please also remove the meat from the bones. Boil it until it's out of the bone and it's not tasty.
Put the bones back in the stock pot.

Second, put the bones back in a stock pot, pour cold water, and simmer until they are reduced by half.

Now that it's the second time, the allies are losing their shape

It's the second color of the soup. First, there's soup. Please pour it in.

Lastly, I'll put in the third bone

Add cold water and start boiling.

This is the third soup that has been cut in half.
It looks really white, right?? The more it boils, the milky it comes out. But I'm going to stop boiling.
In the past, I heard that I used to boil it until it didn't come out

Two 14-liter stock pots were filled with one full and the other half full.
If you keep boiling it, it comes out more, but there's nothing more to eat than three times on TV

It's all gone from the beef bone, right??
I'd like all the bones.

Mix the water that came out until the third time and bring it to a boil.
The color came out well. It smells good.

Once you take out the yellow oil on the top and put it in the refrigerator, the oil solidifies like this. Throw away the solidified parts and put the rest back in the stock pot.

On the third day, remove the hardened oil from the morning.

The two-night, three-day run is over now.
I can eat it. I'm so happy. It's a lot, so let's pack it in the freezer and freeze it.
I'm going to eat..Haha
I'll put in the meat I cut yesterday.

I also boil the noodles that I like to eat in the soup.

Heat in boiling soup and place in a soup bowl.

I'm going to upload a cut of green onion.You can season it with salt and pepper.
Wow, this is the beef bone soup that I've been waiting for.
Good job, Henri.
I want to feel the taste that my mom made, so I'm doing this for 2 nights and 3 days.
It's a taste that's incomparable to eating outside.
These days, no one cooks beef bones, jap bones, and beef feet, so the price has become cheaper.
I heard it was really expensive when we were young.