Asian Beef Stock Recipe

I gotta say, even though roasting the bones and letting everything simmer for hours can be a bit of a hassle, the way all that garlic, ginger, and spice mixes together into one crazy tasty, homey broth makes it totally worth every extra minute.

I love making Asian Beef Stock because its packed with nutrition from rich beef bones, onion, garlic, and ginger along with hints of star anise and cinnamon. I think these ingredients work great together to produce a flavorful broth rich in protein and minerals that serves as a hearty base for meals.

Ingredients

• Beef bones supply protein and essential minerals that create a rich, hearty flavor in the broth.
• Onion adds a sweet, mild taste and provides useful fiber for health benefits.
• Garlic gives a robust taste and offers immune boosting benefits with a subtle, spicy kick.
• Ginger brings a peppery warmth that balances umami flavors and helps calm nausea sometimes.
• Dried shiitake mushrooms provide an earthy backing and extra natural umami flavor notes.
• Star anise infuses a light, sweet spice that subtly enhances the overall broth taste.
• Scallions add a fresh crunch and bright green taste that lifts up the broth.
• Soy sauce blends salty umami character and a slight tang that deepens the flavor profile.

Ingredient Quantities

• 4 lbs beef bones (preferably a mix of marrow and knuckle bones)
• 16 cups cold water
• 1 large onion, quartered
• 6 garlic cloves, smashed
• 3 inch piece of ginger, sliced
• 3 stalks scallions, roughly chopped
• 2 star anise pods
• 1 cinnamon stick
• 4 dried shiitake mushrooms
• 2 tablespoons soy sauce
• 1 teaspoon salt (or to taste)

How to Make this

1. Preheat your oven to 425°F and spread out the beef bones on a baking sheet; roast them for about 30 minutes until they get a nice brown color.

2. While the bones are roasting, roughly chop the onion into quarters, smash the garlic cloves, and slice the ginger piece.

3. Once the bones have browned, transfer them into a large stockpot and pour in the 16 cups of cold water.

4. Add the roasted bones along with the onion, garlic, ginger and the chopped scallions to the pot.

5. Drop in the 2 star anise pods, the cinnamon stick, and the 4 dried shiitake mushrooms into the stock.

6. Bring the pot to a simmer over medium-high heat and as it starts bubbling, skim off any foam or impurities that rise to the top.

7. When the stock is simmering steadily, lower the heat to a gentle simmer and let it cook for 3 to 4 hours (longer if you can, its more flavorful that way).

8. In the last half hour of cooking, stir in the 2 tablespoons of soy sauce and the salt, taste it and adjust if needed.

9. After simmering, turn off the heat and strain the stock through a fine sieve into another pot or bowl to remove all the bones and veggies.

10. Let it cool a bit before using, or cool completely and store in the fridge for up to 4 days or freeze for later use in soups or any recipe that calls for rich Asian beef stock.

Equipment Needed

1. Oven that can preheat to 425°F
2. Rimmed baking sheet for roasting the beef bones
3. Large stockpot to cook the broth
4. Chopping board for preparing the onion, garlic, and ginger
5. Sharp knife to chop the vegetables
6. Measuring spoons for the soy sauce and salt
7. Ladle or large spoon for skimming off foam
8. Fine sieve or strainer to remove bones and veggies
9. Additional pot or heatproof bowl to collect the strained stock
10. Stove to keep the stock simmering

FAQ

• Q: How long should I let the beef bones simmer for?
  A: It’s best to simmer them for about 4 to 6 hours so you can extract all the flavor. If you have time, a longer simmer really brings out the rich taste.
• Q: Can I swap out the dried shiitake mushrooms if I can’t find them?
  A: Sure thing, but keep in mind that dried shiitake mushrooms give the broth a unique umami kick that is hard to match with other types.
• Q: Do I need to use both the onion and scallions?
  A: They both add special flavors. The onion gives a sweet depth and the scallions add freshness so it’s best to include them for a balanced taste.
• Q: How do I know when the stock is done?
  A: When it smells deeply rich and the flavors are well blended, that’s your cue. Trust your nose and don’t worry if it looks a bit unclear sometimes.
• Q: Can I store the stock for later?
  A: Yep, after it cools down completely, you can keep it in the fridge for up to 3 days or freeze it for about a month for future use.

Asian Beef Stock Recipe Substitutions and Variations

• Beef bones: Instead of using 4 lbs of beef bones, you could mix in some oxtail or short ribs. They add a different kind of flavor but still give you that rich stock.
• Soy Sauce: If you’re out of soy sauce, try tamari or even a bit of coconut aminos. They might taste a tad different but will still work great in the recipe.
• Ginger: If you cant find ginger, you can substitute it with galangal. Its a bit sharper but should be used in a slightly smaller piece.
• Dried Shiitake Mushrooms: Fresh shiitake mushrooms can be used too. Just remember that they have more water so adjust things a little if needed.

Pro Tips

1. When you’re roastin the bones, don’t cram your baking sheet full; make sure every bone gets enough space to brown proper-like. This helps bring out a richer flavor in your stock.

2. Keep an eye on that simmerin process. Once it starts bubblin, skim off the foam and impurities so your broth turns out clean and less bitter.

3. Let the stock simmer as long as possible. Even though the recipe says 3-4 hours, if you can push it a bit longer the flavors really deepen and you get a more hearty taste.

4. In the last half hour of cookin, don’t forget to do a taste check. Adjust the soy sauce and salt if needed because sometimes the flavors keep changin as the stock simmers.