YIELD: 2 quarts | PREP TIME: 5 minutes
STOVETOP: about 6 hours | SLOW COOKER: about 11 to 13 hours | PRESSURE COOKER: 2 hours 15 minutes
This broth recipe was developed with Classic Beef Pho ( here ) in mind, so it uses beef parts that are best suited for that recipe. However, the broth itself is so incredibly flavorful, you might find that it’s your favorite for sipping. It’s also wonderful served with Wontons ( here ) or Wrapper-Less Wontons ( here ), or as the base for an extra-flavorful Egg Drop Soup ( here ). If you don’t plan on making pho or otherwise using the meat that is left over after making this broth, it can be frozen for up to 6 months.
2 large onions, cut lengthwise into 3 or 4 slices
1 (4-inch) piece fresh ginger, sliced in half lengthwise
3 pounds beef shank, with meat
2½ pounds oxtail
1½ pounds boneless chuck
2 tablespoons apple cider vinegar
1 cinnamon stick
3 star anise
6 whole cloves
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 tablespoon coconut sugar
1 teaspoon salt
01 Position an oven rack in the top position and preheat the broiler. Place the onions and ginger on a rimmed baking sheet and broil for 5 minutes. Rotate the pan 180 degrees and broil for another 5 minutes. Flip the onions and ginger and broil for another 5 minutes. Rotate the pan 180 degrees and roast for another 5 minutes. The onion and ginger should be deeply charred, which will take about 20 to 25 minutes total.
02 While the onion and ginger are under the broiler, put the beef shank, oxtail, and chuck in a large pot and cover with cool water. Bring to a boil. Boil for 15 minutes, then strain the beef parts and discard the water. Rinse the beef parts under cold running water.
03 Rinse out the pot, then return the beef parts to it. Cover the beef parts with about 3 quarts of fresh cold water, or more if necessary to cover the bones. Add the charred onions and ginger and the remaining ingredients. Bring to a simmer and let simmer for 1 to 1 ½ hours, until the chuck is tender but not falling apart.
04 Remove the beef chuck from the pot and refrigerate until ready to serve. Continue to cook the broth for another 4 hours, adding more water if necessary to keep the beef parts completely covered.
05 Strain the broth through a fine-mesh strainer. Reserve the meat from the oxtail and shank for use in Classic Beef Pho (here ), if desired. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.
Slow Cooker Instructions: After completing Step 2, transfer the beef parts, onions, and ginger to a slow cooker and add the remaining ingredients and 2 quarts of cool water. Cook on low for 10 to 12 hours. Continue with Step 5.
Pressure Cooker Instructions: After completing Step 2, transfer the beef parts, onions, and ginger to a pressure cooker and add the remaining ingredients and 2 quarts of cool water. Pour in just enough water to cover the bones and meat. Secure the lid and cook on high pressure for 30 minutes. Quick-release the pressure. Remove the chuck and refrigerate. Secure the lid again and cook on high for an additional 75 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid, then continue with Step 5.