Serves 1
Directions
- 1Put the bones in a large pot, cover with water and boil.
- 2Drain the bones, then rinse the bones and the pot to remove impurities.
- 3Char the onion and ginger under the broiler or in a dry pan until darkly charred in spots.
- 4In a dry pan over medium heat, toast the star anise, cinnamon, cloves, coriander, and fennel until fragrant.
- 5Place the cleaned bones back into the pot with fresh water, charred onion, charred ginger, toasted spices, and the brisket or chuck roast.
- 6Bring the pot to a boil, then immediately reduce to a very gentle simmer and skim off any foam or fat that rises to the surface.
- 7Cook uncovered at a gentle simmer. After 2 hours, check the brisket and remove it once fork-tender to cool and refrigerate; continue simmering the bones.
- 8Strain the broth, discard the solids, then add the soy sauce, brown sugar, and kosher salt to the broth and adjust to taste.
Ingredients
- 4 lb beef marrow
- 1.5 lb beef brisket or chuck roast
- 12 cup water
- 2 whole yellow onion
- 4 inch fresh ginger
- 3 whole star anise
- 2 whole cinnamon sticks
- 5 whole cloves
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 2 tbsp soy sauce or tamari
- 1 tbsp + 1 tsp brown sugar
- 1.5 tsp kosher salt
Equipment
large potdry pan
Tips
- Add more boiling water to return the broth to the original level if it lowers during simmering.
- You can add soy sauce or tamari, and brown sugar or other sweeteners as alternative seasoning.
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