The Asian inspired bone broth, all it takes is bones, water, vegetables, spices, aromatics, time and patience.
The Egyptians took spices to their graves as nourishment to sustain life and health. I think I will take a pint or two of bone broth with me when I go. This recipe is definitely a labor of love, and a bone broth, done right, is something magical.
Simmered low and slow for hours it creates a bowl of goodness and pleasure telling a story about flavor and wellness. I know, the world doesn’t need another bone broth recipe; there are plenty of great recipes out there. However, the fascinating part for me, is how to build an awesome, clean flavor by turning bones and water into something totally amazing. For me, a great bone broth is all about patience, nourishment and building flavor.
Adding Asian flavors to my bone broth was an after thought.
Look at it as an extension of your base bone broth, creating a different flavor profile using the right spices and aromatics.
I don’t get it. I’ve heard a bone broth has been called a food trend. In my opinion that is total nonsense.
A food trend is something that is around for a short time and after a few months or so the “trend” is gone. Bone broths have been, and will be, around forever and are simmered all over the world for hours every day. For some reason, people are fascinated with food trends. The only good things I see with food trends is that they showcase the food and can inspire creativity.
I hope it makes people recognize the benefits of traditional food and the importance of cooking at home again.Unfortunately, in our busy lives, not having the time to cook or sometimes not having the know-how, a traditional broth has been replaced by mixing water with concentrated cubes.
Benefits of bone broth:
If you look at it, the benefits and expectations of a bone broth are pretty amazing:
A bone broth needs to have flavor, minerals and vitamins. These benefits help take care of colds, energize you and make you feel better, make your skin look healthier, take care of joint problems, make you look younger, make you sleep better and the list goes on.
I may have missed an expectation or two, but, you have to agree, overall, that is a pretty impressive laundry list of expectations. A bone broth is easy to make if you look at it. Bone broth benefits come from specific nutrients that are not found in broths made from concentrated cubes. By simply simmering bones with water, you create a solid base and you want to build additional layers of flavors with spices, aromatics, vegetables and a lot of care.
Building layers of flavors:
By adding the right aromatics and spices, this is where you start building flavor.
Charred onions with the skin, parsley stems, peppercorns, bay leaf, fresh tomatoes, red pepper flakes, leeks and garlic is all about creating an awesome flavor profile. A great bone broth can heal and create pleasures and a low and slow simmered bone broth is doing exactly that. Get ready for a “broth all – nighter” it can take 24 to 72 hours of slow simmer on a stove top.
I’ve heard of people cooking broth in a crock pot. Great idea, however, if I’m going through all of the work and commit that much time, I want a nice amount of bone broth and a crock pot is just too small for me. I suggest bones from pastured or grass-fed animals, you can find them at your local farmers market or order them from your butcher. Get cartilage rich bones with connective tissues that contain joints such as chicken feet, wings and necks. In this recipe, I use beef shank, oxtail, neck and knuckle bones.
Simmer low and slow:
I simmer my broth low and slow for at least 24 hours. The goal is to not only extract the gelatin from the bones, but also to release the nutritious minerals. Adding acid to the recipe, like a mild rice vinegar, helps to remove the minerals from the bones. When cooking this long, you need to check the water level and stir every 6-8 hours and add water, as needed.
The Power of Asian Bone Broth
It is all about awesome flavor.
The bone broth by itself is amazing, a sip of it gives you that feel good feeling.
Using the bone broth as a base to create the Asian bone broth recipe
adds a complex clean flavor that makes the flavors and simplicity center stage.
As easy as it gets.
Use a large stock pot and simmer long enough, at least 24 hours.
I cook more than I need and freeze the rest to enjoy later. Remember, time is on your side, the rest is easy.
Perfect for a cold-blustery Chicago day.
Once the delicious and highly nutritional liquid is done,
you can drink it anytime of the day or use as a base for your favorite soups, sauces, add to stews, etc.
Simplicity is the name of the game and a bone broth is a prime example on how to save the world from boring healthy recipes.
Building Flavors & the Power of Asian Inspired Bone Broth
- 4 lb beef shank
- 2 lb beef knuckle or oxtail
- 1 each leek
- 2 stalks celery
- 3 tbsp cider vinegar
- 1 each carrot
- 1 onion
- 1 tbsp peppercorn black
- 4 each garlic gloves
- 4 gallons water
Ingredients for the Asian broth
- 1 quart bone broth
- 1 piece star anise
- 1 stick cinnamon stick
- 1 tsp fresh ginger peeled and chopped
- 2 tsp soy sauce light
- 1 tbsp fish sauce
- 1/2 tbsp sesame oil
- 1 each garlic clove sliced
Roast the bones
- Pre-heat oven to 450 degrees. Place bones in roasting pan and roast for approximately 45 minutes, until browned4 lb beef shank, 2 lb beef knuckle or oxtail
Roast the onion
- Cut onion in half and roast cut side down at medium heat in frying pan, until charred.1 onion
Bring bones to a gentle boil
- In large stock pot add leeks, charred onion, bay leaves, tomato, celery, carrots, peppercorn, garlic and vinegar. Add roasted bones along with any juices from the roasting. Add cold water to cover bones.1 each leek, 2 stalks celery, 3 tbsp cider vinegar, 1 each carrot, 1 tbsp peppercorn, 4 each garlic, 1 stick cinnamon, 4 gallons water
- Bring to a gentle boil and then reduce to a simmer, skimming foam and excess fat occasionally. Simmer low and slow for at least 24 hours. Check water level and stir every 6-8 hours adding water, as needed. Once broth has simmered for 24 hours, strain and chill.
Make the soup
- Add sliced garlic, grated ginger, soy sauce, sesame oil, star anise to 1 quart of bone broth. Bring to a short boil, reduce heat and steep for 30 minutes. Strain and season with a splash of good quality fish sauce. Beware, fermented fish sauce is very strong in flavor; it only takes a splash.1 quart bone broth, 1 tsp fresh ginger, 2 tsp soy sauce, 1 tbsp fish sauce, 1/2 tbsp sesame oil, 1 each garlic clove, 1 piece star anise
- Buckwheat noodles, cooked
- Shiitake mushrooms, steamed
- Carrots, peeled and sliced
- Bok Choy, steamed
- Scallion, sliced
- Soft boiled egg
- Enoki Mushrooms
- Fresh cilantro
- Broccoli florets, steame
- In a Wok, sautée the Shiitake mushrooms and the sliced carrots with a spray of oil and a touch of sea salt. Build your broth with cooked buckwheat noodles, broccoli florets, carrots, shiitake mushroom, enoki mushrooms, spinach and the perfect soft boiled egg.
Nutrition information is calculated using an ingredient database and should be considered an estimate