Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Broth
- 3 lb mixed beef soup bones cut into 2–3-inch sections; neck, marrow and/or oxtail
Spices
- 4 star anise pods
- 2 tbsp Sichuan peppercorns
- 15 dried chao tian jiao or árbol chiles plus more to serve, if desired
Aromatics
2 tbsp vegetable oil- 4 tbsp Pixian chili bean paste
2 large onions cut into 2-inch pieces
3 large Shallot quartered
1 bunch scallions cut into 3-inch lengths
1 head garlic cloves separated and peeled
1 3-inch piece fresh ginger scrubbed and cut into 1-inch pieces
Broth
- ½ cup Shaoxing wine, michiu or dry sake
- 1 oz white rock sugar or use the granulated-sugar alternative in Notes
6 tbsp soy sauce
13 cups cold water plus more for blanching the bones
To finish
1 ½ tsp Diamond Crystal kosher salt or use two thirds as much Morton kosher salt, plus more to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Cover the bones with cold water in a large heavy pot. Bring to a boil, lower the heat and cook for 20 minutes. Drain, discard the blanching liquid, and rinse the bones. Rinse and wipe out the pot.
- Toast the star anise, Sichuan peppercorns and dried chiles in a dry skillet over medium heat for about 2 minutes, tossing often, until fragrant. Transfer to a plate to cool.
- Heat the oil in the cleaned pot over high heat. Stir the chili bean paste continuously for about 2 minutes, until fragrant and slightly darkened, adjusting the heat to prevent scorching. Add the onions, shallots, scallions, garlic and ginger and cook, stirring, for about 5 minutes, until the onions soften.
- Pour in the wine and stir for about 30 seconds, scraping the bottom of the pot. Return the bones, then add the toasted spices, sugar and soy sauce. Pour in the measured cold water and bring to a boil.
- Lower the heat, cover and cook for 4 hours, adjusting the heat to maintain a gentle boil. Carefully strain or scoop out the solids through a fine sieve. Pick any tender meat from the bones if you want to serve it; discard the bones and remaining solids.
- Stir in the measured salt, taste and add more only if needed. Serve the broth with the reserved meat and extra dried chiles if desired.
Notes
The base batch yields about 2 1/2 quarts; evaporation will affect the final volume.
Instead of each ounce of rock sugar, use 2 tablespoons granulated sugar. Scale the alternative if changing the batch.
Cool broth promptly in shallow containers and refrigerate within 2 hours. Do not leave the whole stockpot out to cool overnight.
