Beef Bone Soup

🛒 Ingredients

• Water 320 g · 0 kcal
• Beef marrow bones 15 g · 60 kcal
• Onion 5 g · 2 kcal
• Carrot 5 g · 2 kcal
• Celery stalk 3 g · 0 kcal
• Garlic 2 g · 2 kcal

👨‍🍳 Instructions

1. Rinse 1.5 kg of beef marrow bones thoroughly. Place them in a large pot, cover with cold water, bring to a rolling boil, and simmer for 10-15 minutes to blanch.
2. Drain the blanched bones, discard the cloudy water, and rinse the bones and pot thoroughly to remove any impurities. Return the cleaned bones to the pot.
3. Add 4-5 liters of fresh cold water to the pot, along with 1 large chopped onion, 2 medium carrots (roughly chopped), 2 celery stalks (roughly chopped), 4-5 garlic cloves, 2 bay leaves, and 1 tsp of black peppercorns.
4. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for at least 8 hours, or ideally 12-24 hours. Skim off any foam and impurities that rise to the surface periodically.
5. Once the simmering is complete, carefully remove the bones and vegetables from the pot using a slotted spoon or tongs. Strain the broth through a fine-mesh sieve or cheesecloth into a clean heatproof container to ensure a clear liquid.
6. Allow the strained broth to cool completely at room temperature, then refrigerate it. Once cold, a layer of fat will solidify on top; scrape off and discard this fat before reheating for a less greasy soup.
7. Reheat the clear beef bone soup gently on the stove. Season with salt to taste and serve hot, optionally garnished with fresh chopped green onions or other herbs.