so this one was relatively simple, when i’ve made it before there were a lot more steps/ingredients, but somehow was the best batch i’ve made. maybe it was just using mostly marrow-y bones? or not roasting them beforehand like i usually would for stock? not sure. but here ‘goes:
this will be for ~ 2 quarts of broth
2.5 lbs marrow-y beef bones (usually from the femur, asian markets will usually have tons of these)
½ lb ground beef
½ white onion - charred, w/ skin on*
2 medium shallots, peeled, charred*
2” piece of ginger, not peeled, charred*
2 star anise, toasted
1 finger sized stick of cinnamon, toasted
5 allspice berries, toasted
*charred the shallots and ginger over an open flame on the stove. end result: http://instagram.com/p/ftAdi5EWm8/ - though i did a second batch of broth that day (stocking up for winter, pun intended), and that time i had better results charring the onion half in a dry pan, much more even)
bring 9 cups water to a boil. add bones and meat, return to a boil. skim away all the foam for around 10-14 minutes, basically until it stops creating a lot of foam. add the vegetables and spices.
from there i pressure cooked it for 3 hours. i’m guessing non-pressure cooking would be simmering for 6-8 hours. or i you could put the pot in the oven @ 200 degrees overnight. but i gotta say, pressure cookers are awesome gadgets to have.
strain it, chill it, skim the fat. then i added ~1/4 cup of fish sauce, then i added salt to taste when i boiled it again for the final soup assembly.
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