Asian Beef Stock

  • prep: 5 min
  • cook: 5 hr
  • total: 5 hr 5 min
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  • servings:
  • Ingredients

    • 3 to 4 pounds beef stock bones (I used 5280 beef knuckle bones and marrow bones), sawn into smaller pieces (*see footnote 1)
    • 2 pound beef chuck (or beef brisket), cut to 1.5 to 2 inches (4 to 5 cm) chunks (*see footnote 2)
    • Vegetable oil
    • 2 green onions
    • 1 thumb ginger, sliced
    • 2 bay leaves
    • 1/4 cup Japanese sake
    • 2 dried chili peppers
    • 2 pieces cloves
    • 1 whole star anise
    • 1 whole nutmeg
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon coriander seeds

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 2082 % Daily Value *
    • Total Fat: 141 g 216.77%
    • Saturated Fat: 56 g 280.35%
    • Trans Fat: 9 g %
    • Cholesterol: 449 mg 149.7%
    • Sodium: 6479 mg 269.95%
    • Calcium: 69 mg 6.89%
    • Potassium: 407 mg 11.62%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.56%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 67 g %
    • Dietary Fiber: 4 g 17.16%
    • Sugar: 36 g
    • Protein: 129 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 65.27%
    • Vitamin C 11.72%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat21
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch1
    • Exchange - Vegetables2
    • Exchange - Lean Meat18
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total18 oz-eq

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