Asian Beef Bone Stock


5 beef bones, with marrow
1 lb of scrap beef, trimmed of fat
6 scallions
5 garlic cloves
1/4 lb of fresh ginger
1 leek, halved
1/4 lb of Chinese white radish
5 peppercorns
This is a deeply flavored stock with a hint of Asian flavor. It is very versatile and can be used to fortify soups and stews.

  • Soak the beef bones and meat in cold water for several hours.
  • Add the bones, meat and the water to a stock pot.
  • You should have about 4 to 5 cups of water.
  • Bring to a boil and immediately drain off the water and rinse the bones,
  • Pour about 11 cups of fresh water in the stock pot and add the bones along with garlic, scallions, leek, ginger and pepper corns.
  • Bring the stock to a boil, and cook over high heat until the liquid has reduced by half.
  • Top off the pan with an equivalent amount of water, and allow the liquid to reduce again.
  • Repeat 1 more time until you have just 4 cups of stock remaining in the pan.
  • Strain the stock through a wire mesh strainer lined with cheese cloth.
  • Stock may be frozen for future use.




15 min


1 hr



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