8 lb (3.5 kg) Beef Soup Bones, 2- to 3-inch (5 to 7.5 cm) pieces 2 heads garlic, cut in half crosswise 1 large bunch kale, trimmed, stems left on ⅓ cup (75 mL) thinly sliced gingerroot 2 tbsp (30 mL) thinly sliced fresh turmeric root (or 1 tsp/5 mL ground turmeric) 1 tbsp (15 mL) coriander seeds 2 tsp (10 mL) EACH fenugreek seeds and whole black peppercorns

1. Place beef bones in a minimum 12-quart (12 L) stockpot. Add enough cold water to cover by 2 inches (5 cm). Bring to a boil over high heat; boil, uncovered, for 15 minutes. Drain and discard the water. 2. Rinse the bones under cool water, carefully removing any scum clinging to the bones. Wash out the pot and return the bones to pot. Add 8 quarts (8 L) water and return to a boil over high heat. Remove any scum that rises to the surface with a large spoon, then turn down to a simmer. Gently simmer broth for 7 to 11 hours, maintaining a water level of 3 inches (7.5 cm) above the bones by adding water as needed, until flavour is developed. 3. Stir in garlic, kale, ginger, turmeric, coriander seeds, fenugreek seeds and peppercorns. Gently simmer for 1 hour. 4. Drain the broth through a colander or large sieve into a large bowl or another pot, pressing down on the solids. Discard solids. Use immediately or let broth cool. Store in airtight containers in the refrigerator for up to 3 days or freeze for up to 6 months.

Spiced Turmeric Beef Broth

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Soup Bones

Beef Marrow Bones

Neck Bone