How to cook beef bones to make them delicious?

Ingredients

• 2 lb Beef Bones (cleaned and broken into 2‑3 inch pieces)
• 2 stalks Green Onions (cut into 2‑inch pieces)
• 2 inches Fresh Ginger (sliced thinly)
• 2 tbsp Cooking Wine (Shaoxing wine or dry sherry)
• 2 tbsp Granulated Sugar (for caramelizing to make sugar color)
• 2 tbsp Hot Pot Base (Chinese hot‑pot seasoning, mild or spicy as preferred)
• 8 cup Water (room temperature)
• 3 tbsp Soy Sauce (light soy sauce)
• 1 piece Chicken Bouillon Cube (dissolved in a little hot water)
• 1 tsp Salt (or to taste)
• 2 tbsp Oyster Sauce (Chinese oyster sauce)
• 2 bottle Beer (12‑oz lager or ale, chilled)

Instructions

1. Prepare the Bones

   Rinse the beef bones under cold water, trim away excess meat or cartilage, and break them into 2‑3 inch pieces using a cleaver or kitchen shears.

   Time: PT10M

2. Blanch the Bones

   Place the bone pieces in the stockpot, add enough water to cover, then add the sliced green onions, ginger, and cooking wine. Bring to a rolling boil, cover, and simmer for 5 minutes.

   Time: PT5M

   Temperature: Boiling

3. Rinse and Drain

   Drain the bones and discard the blanching liquid. Rinse the bones and pot with warm water to remove any remaining scum.

   Time: PT2M

4. Caramelize Sugar

   Return the clean pot to medium heat, add the granulated sugar, and stir until it melts and turns a deep amber color, being careful not to burn.

   Time: PT5M

   Temperature: Medium

5. Add Hot‑Pot Base

   Stir in the hot‑pot base until fully incorporated with the caramel.

   Time: PT2M

6. Build the Broth

   Add 8 cups of water, the blanched beef bones, soy sauce, dissolved chicken bouillon, salt, and oyster sauce. Stir to combine.

   Time: PT5M

7. Introduce Beer

   Pour in two 12‑oz bottles of chilled lager or ale. Give the pot a gentle stir.

   Time: PT2M

8. Simmer the Stew

   Bring the mixture to a boil, then reduce to a low simmer. Cover the pot and let it cook for 2½‑3 hours, skimming any foam that rises to the surface.

   Time: PT3H

   Temperature: Low simmer

9. Finish and Serve

   Remove the pot from heat. Taste and adjust seasoning if needed. Ladle the hot broth and tender bone pieces into bowls. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

0 g