Pho-Inspired Beef Bone Broth by Highkeitasty

Ingredients

• 2 lbs beef neck bones
• 2 lbs beef bone marrow
• 2 large onions, halved
• 8 inches ginger, quartered and smashed
• 8 cloves garlic, peeled
• 5 whole star anise
• 2 sticks cinnamon
• 1 tsp coriander seeds
• 1 pod black cardamom
• 1 tbsp rock sugar
• 2 tsp fish sauce
• 1 tsp salt (adjust to taste)
• 6 quarts water

Instructions

1. Preheat oven to 425°F (220°C). Roast beef bones on a baking sheet for 40–45 minutes until deeply browned.
2. Char the onion halves, ginger pieces, and garlic cloves on a stovetop flame or under a broiler until blackened and smoky, about 5-8 minutes.
3. Toast the star anise, cinnamon sticks, coriander seeds, and black cardamom in a dry pan over medium heat for 1–2 minutes until fragrant.
4. Place the roasted bones, charred aromatics, toasted spices, rock sugar, fish sauce, salt, and water into a large stockpot.
5. Bring the mixture to a boil, then reduce heat to a gentle simmer and cook for 8–12 hours.
6. Strain the broth through a fine-mesh sieve, discarding the solids, and refrigerate overnight.
7. Remove the solidified fat layer from the surface of the chilled, jelly-like broth before reheating to serve.