The present invention relates to a method for manufacturing brisket and flank jangyuk having a flavor of medicinal herbs by using extracts of the medicinal herbs. Particularly, the present invention relates to a method for manufacturing brisket and flank jangyuk having a flavor of medicinal herbs by using extracts of the medicinal herbs: provides the jangyuk by braising the brisket and flank using extracts of various kinds of medicinal herbs, gives a good flavor, completely removes a bad smell of the brisket and flank, and gives a flavor of the medicinal herbs beneficial to health by permeating beneficial ingredients and scent of the medicinal herbs into the brisket and flank in terms of a method for cooking the brisket and flank jangyuk comprising a medicinal herb extracts preparing step for putting spice ingredients of the medicinal herbs consisting of 40 l of water, 7 l of soy sauce, 400-500 g of Cacalia ainsliaeflora root, 1 kg of Havenia dulcis Thunb., 800 g of Acanthopanax senticosus, 100 g of green tea, 100 g of Astragalus membranaceus Bunge, 100 g of cinnamon, 100 g of licorice, 1 kg of garlic, 600 g of ginger, and 50 g of red peppers in a big container and boiling for 24 hours a brisket and flank preprocessing step for processing the brisket and flank to be ready to be cooked by trimming a brisket and flank cooking step for putting brisket and flank into the medicinal herb extracts prepared at the medicinal herb extracts preparing step and boiling for 2 hours to allow the scent and nutrients in the medicinal herb extracts to permeate the brisket and flank a caramel coloring adding step for adding 150-200 g of caramel coloring to the broth remained after the brisket and flank cooking step and a processing and packaging step for removing the cooked brisket and flank from the broth and cutting the brisket and flank, and then packaging the brisket and flank.COPYRIGHT KIPO 2015본 발명은 한약재추출물용액을 이용한 한약재 향미가 부여된 양지살장육의 제조방법에 관한 것으로서, 특히 각종 한약재로 만든 추출물(엑기스)용액을 이용하여 양
