In Chinese medicine, bone broth is used to nourish the bones, cartilage, and connective tissues. In Chinese cuisine, bone broth is used as a high quality soup base impairing a rich flavor to dishes.
- 4-5 pounds of beef marrow bones
- 1/3 cup red wine vinegar or Chinese black vinegar
- 2 cups of Chinese cooking sherry
- 1/2 lb of Fresh ginger
- 6 scallions
- 1 2-3 inch piece of Chinese cinnamon bark
- 8 pieces of star anise
- 1 tablespoon of Sichuan peppercorns
Place all ingredients in a stockpot and submerge with water. Bring to a boil and skim off the foam. Add water if needed and cover and simmer for 2-12 hours. When you can pierce bone with a fork, your broth is done. Alternatively, you may boil for 1 hour covered, then drain out broth, and add more water and boil for another 2 hours covered.
You can find beef marrow bones at your nearest farmers market as well as Whole Foods. If you are purchasing from a Farmers Market, email them a week in advance to save you some fresh marrow bones.