Omnivore's Cookbook · by Maggie Zhu★ 5.0 (3)
Asian Beef Stock
NUTRITION · PER SERVING305M COOK
CAL 25%·PRO 100%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 28G50% OF CAL
10G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simmered beef stock infused with Asian aromatics like ginger, star anise, and sake. A foundational ingredient for noodle soups and pho.
componentchinese🍲 stockpot🔥 ovendairy freegluten free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
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 chili peppers (, dried)
- 2 pieces cloves
- 1 whole star anise
- 1 whole nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon coriander seeds
At a glance
PER SERVING · TIME 305M
CAL 25%·PRO 100%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 28G50% OF CAL
10G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5h
- Sodium
- 157mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 973mg
- Calcium
- 18mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.