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Makes about 3 quarts
Has seafood from:
Not vegan due to:
Not vegetarian due to:
Not paleo due to:
This recipe has no customizations.
About 3 lbs total. Use raw meaty beef bones such as oxtail or short ribs. Each 3" bone weighs about 5.5oz and will yield about 1.5oz of marrow when used for a stock.
peeled and cut into 2-inch-thick pieces.
Can use white peppercorns.
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Put the oxtail or short ribs in a large stockpot with enough water to cover.
Bring to a boil over high heat and cook for 10 min to get rid of bone and blood particles.
Drain, reserve the meaty bones, and rinse the pot well.
Return the oxtail or short ribs to the same stockpot, add 5 quarts of water, and bring to a boil over high heat.
Reduce heat to low and add the onion studded with cloves, star anise, cinnamon, daikon, ginger, scallions, fish sauce, sugar and peppercorns.
Simmer, partially covered, for 4-5 hours, until reduced to 3 quarts, occasionally skimming off any foam from the surface.
If necessary, adjust seasoning with salt to taste and stir.
Strain and discard the solids, reserving the meaty bones to pick on if so desired. Skim off the fat.
This recipe has the following nutrient totals:
Protein 10.2 g
Carbohydrates 14.1 g
Iron 0.55 mg
Fiber 3.30 g
Calcium 12.0 mg
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