This is my favorite Asian beef stew from my mom (aka “Lao Lao” as my kids calls her). What makes a proper bone broth is the quality of the bone and the slow extraction of nutrients from the bone marrow.
1 large or 2 medium-size beef bone marrow
1/2 lb of stew meat (or 1-2 English cut beef short ribs)
2-3 large carrots, peeled and chopped into large chunks
2 hothouse tomatoes, peeled and chopped into large chunks
3 scallions (green and white parts)
3 slices of ginger
1 tablespoon kosher salt
1. Preheat oven to 425 degree fahrenheit
2. Bring a large pot of water to a boil
3. Score the bottom of the tomatoes with an “X” and put tomatoes into boiling water. Remove tomatoes from pot in 1-2 minutes (when skin appears wrinkly). Let cool before peeling and chopping tomatoes.
Blanched tomatoes to make them easier to peel
4. Bring pot back to boil and blanch the bone marrow and stew meat for about 10 minutes. This is the secret to clear broth. Remove bone and meat from pot when you see white foam form on the top.
Roasting blanched and washed meat and bones for optimal nutrient extraction
3. Rinse the bones and stew meat under cold water. Wash off any foam-like residue.
4. Put bone marrow and meat on cookie tray and bake for 30-45 mins. Should be nice and crispy.
5. Take bone and meat out of oven and into large pot filled with cold water.
6. Add tomatoes, carrots, ginger, scallions and salt.
7. Bring to boil. Then cover and simmer for 8 hours.
1. Skim the fat
2. Remove the meat and bones onto separate plate. I usually add a little soy sauce and serve immediately.
Meat on the side with a splash of soy sauce
3. Taste for seasoning (add more salt if needed)
4. Wash some leafy green of your choice and put into serving bowls. (I used spinach and added some udon noodles as well)
5. Add hot broth and carrot to bowl (the hot broth will semi-cook the greens.
Serve and enjoy!!
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