Description
This Asian Beef Broth is the perfect base for your favorite noodle soups, stews, and braises. It's light yet flavorful with just the right amount of umami from the beef meat, bones, and aromatics. It has the signature Asian flavors of ginger, cardamom, and coriander with a hint of sweetness from star anise and cinnamon that will give your dishes a complex and robust flavor.
Ingredients
For preparing the beef:
- 2 pound beef marrow bones
- 2 pound beef oxtails or beef back ribs
- cold water
- 1 tablespoon white vinegar
- 1 tablespoon salt
For the beef broth:
- 5 quarts water
- 3-4 pieces fresh ginger, sliced into 2 x 1/2 – inch thick pieces
- 1 medium onion, quartered
- 1 lime, quartered
- 2 tablespoons granulated sugar or 2 pieces rock sugar (about 2 inches in diameter)
- 8-10 star anise
- 2 cinnamon sticks
- 1 teaspoon ground cardamom or 3-4 cardamom pods
- 2 teaspoons coriander seeds
- 1 teaspoon salt (or to taste)
- 1/4 cup fish sauce (or to taste)
Instructions
Prep the bones and oxtails:
- Rinse the bones and oxtails in cold water to remove blood and bone fragments.
- Fill a large mixing bowl with cold water. Add white vinegar and salt and place the bones and meat inside to immerse it. Soak for 15-20 minutes. This helps get rid of some impurities and gives a much clearer broth in the end.
Cook the broth:
You can make the beef broth on the stove or in the Instant Pot.
Cook on the Stove:
- In a large 5.5 quart Dutch oven or stockpot, add beef bones, oxtails and 5 quarts of water. Heat over high heat and bring it to a boil. Boil for 5-10 minutes until you see foamy bits float on top. Use a slotted spoon or sieve to remove as much foam as possible.
- Reduce the heat to medium and add ginger, onion, lime, sugar, star anise, cinnamon sticks, cardamom, and coriander seeds. Stir to combine. Cover with lid and simmer for 3 hours. Check occasionally and remove more foamy bits and fat if necessary.
- Use tongs to transfer all the bones and oxtails into a large mixing bowl. Remove all the edible meat from the bones and oxtails (the meat should fall of the bone). Set aside to add to other recipes such noodles soup like Vietnamese Pho.
- Strain the broth through a fine mesh sieve into another large pot and discard all the spices, remaining small bits, and fat. Add salt and fish sauce to taste.
Cook in the Instant Pot:
- Place the soaked bones and oxtails into the instant pot along with ginger, onion, lime, sugar, star anise, cinnamon sticks, cardamom and coriander seeds. Stir to combine.
- Set to pressure cooking mode for 1 1/2 hours. Once the time is up, press the quick release to release all the pressure.
- Remove as much foam bits and fat as possible with a slotted spoon. This helps preserve the flavors of the broth.
- Strain the broth through a fine mesh sieve into another large pot and discard all the spices, remaining small bits, and fat.
- Use tongs to transfer all the bones and oxtails into a large mixing bowl. Remove all the edible meat from the bones and oxtails (the meat should fall of the bone). Set aside to add to other recipes such noodles soup like Vietnamese Pho.
- Add salt and fish sauce to taste.
Serve:
- Serve immediately on its own or with noodles, if desired (see our Vietnamese Pho recipe).
- Once cooled to room temperature, store the leftover broth in a glass jar or airtight container and refrigerate for up to 1 week until ready to use.
Notes
How to store: Once cooled to room temperature, store the leftover broth in a glass jar or airtight container and refrigerate for up to 1 week until ready to use. You can store it in portions for easier access.
How to reheat: Reheat the broth in a saucepan over low heat, stirring occasionally, before using in your favorite recipes.
How to freeze: Store the cooled broth in a freezer-safe container and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Asian