Details
| Serves |
4 QT |
| Total |
4 hours |
| Prep |
To Be Calculated |
| Cook |
To Be Calculated |
| Active |
To Be Calculated |
| Difficulty |
5/10 |
| Tags |
|
Equipment
- Stock pot
- Sheet pan
- Sauté pan
- Ladle
- Mesh chinois
- Small bowls for mise en place
Ingredients
Bones
- 5–6 # Beef Bones, knuckle and marrow
Additional Ingredients
- 1 ⅓ # Beef Chuck, Rump, or Brisket
- 1 bu. Cilantro, stems
Seasoning
- ¼ c. Fish Sauce
- 1 oz. Yellow Rock Sugar
Aromatics
- 2 ea. Yellow Onions, concasser
- 5” ea. Ginger, concasser
Spices
- 6 ea. Star Anise, toasted
- 6 ea. Cloves, toasted
- 1 ea. Cinnamon Stick, toasted
- ⅓ c. Coriander Seeds, toasted
- 3 ea. Black Cardamom, pods (optional)
Instructions
Prep
- Line sheet pan with foil and roast bones in oven at 450°F until caramelized, add to stock pot
- Add Aromatics to sheet pan and broil until caramelized
Cook
- Cover bones with cold filtered water and boil for 2 min, strain and rinse, add to stock pot
- Toast Spices in sauté pan, add to stock pot
- Large cube beef and sear all sides in sauté pan, add to stock pot
- Add Aromatics to stock pot, cover with cold filtered water, and simmer for 3 hours
- After 2 hours, remove beef and refrigerate
- Continue to skim any impurities from the surface
Finish
- Steep cilantro for 10 min and strain
- Season with salt and Seasonings slightly more than desired - noodles will balance it later