The present invention relates to beef and rice soup, and a manufacturing method thereof, and more specifically, to beef and rice soup having excellent sterilization effect, so as to facilitate storage, and to a manufacturing method thereof. According to the present invention, the method comprises the following steps: inserting 1.7 to 2.2 kg of buckwheat into 170 to 220 L of water, and boiling the mixture to make buckwheat water inserting 47 to 52 kg of mixed cow bones into the buckwheat water made in the first process contained in a brazen vessel and boiling the mixture for twelve hours to make broth roasting 47 to 52 kg of beef, 0.8 to 1.3 kg of sesame oil, 0.8 to 1.3 kg of whole garlic, 0.8 to 1.3 kg of rough red pepper powder, and 0.8 to 1.3 kg of soft red pepper powder to make solid ingredients inserted into a soup and inserting the broth made in the second process and the solid ingredients made in the third process into a brazen vessel and boiling the mixture on a middle flame for six hours to complete the soup. According to the present invention, since broth materials, and a beef and rice soup are boiled in the brazen vessel to make the beef and rice soup, a sterilized state is formed, so propagation of germs is prevented and thereby a shelf life can be lengthened. Moreover, since the water soaking the buckwheat is used when the broth is made, a beef and rice soup containing useful components of the buckwheat can be provided.COPYRIGHT KIPO 2017본 발명은 소고기국밥 및 그의 제조방법에 대한 것으로서, 더욱 상세하게는 살균효과가 우수하여 보관이 용이한 소고기국밥 및 그 제조방법에 대한 것이다. 본 발명에 따른 소고기국밥 제조방법은 1차공정과, 2차공정과, 3차공정 및 4차공정을 포함한다. 상기 1차공정에서는 물 170 ~ 220L에 메밀 1.7 ~ 2.2kg을 넣고 30분 동안 끓여 메밀물을 만든다. 상기 2차공정에서는 상기 1차공정에서 만들어진 메밀에 소잡뼈 47 ~ 52kg과, 놋그릇을 넣고 센불에 12시간 동안 끓여서 육수를 만든다. 상기 3차공정에서는 소고기 47 ~ 52kg과, 참기름 0.8 ~ 1.3kg과, 통마늘 0.8 ~ 1.3kg과, 굵은 고춧가루 0.8 ~ 1.3kg과, 부드러운 고춧가루 0.8 ~ 1.3kg을 함께 볶아서 육수에 넣을 건더기를 만든다. 상기 4차공정에서는 상기 2차공정에서 만들어진 육수에 상기 3차공정에서 만들어진 건더기와, 놋그릇을 넣고 중불에 6시간 동안 끓여 완성한다. 본 발명에 의하면, 육수 및 국밥을 만들기 위해 육수재료들과
