Stock & Broth Recipes

BEEF MARROW BONE STOCK (aka “Bone Broth”) from Liu Ming

INGREDIENTS

BEEF MARROW BONE STOCK (aka “Bone Broth”)
from Liu Ming

9 lbs roasted natural beef bones 9 Tbsp Chinese black vinegar
4 tsp sea salt
9 quarts filtered water

sake (rice wine) (optional)

PREPARATION

Preheat oven to 400 degrees. Place bones on a roasting tray in oven for 45 minutes. (Discard excess liquid fat).

Place bones in a large stockpot (Use a stainless steel or enamel pot). Add water which should be enough to cover bones. Bring to a boil uncovered. As scum floats to the surface of stock, skim it off with a strainer.

Reduce heat to simmer, active but not boiling, for 8 hours (time is approximate, depends on the size of the bones, desired richness, etc). (Or pressure cook for 4 hours, then boil uncovered for 30-40 minutes before straining). Stock should be reduced by about 25-30%.

Strain stock and refrigerate. When chilled, remove fat from surface. Stock may be finished by adding sake and returning to the boil. For 6 cups of stock add 1⁄2 cup sake.