Chinese-style Rib Stock is a traditional Fusion recipe (based on Chinese originals) for a classic and well flavoured meat stock made from beef ribs and trimmings flavoured with a mix of Chinese spices. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chinese-style Rib Stock.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a slight adaptation of a Chinese recipe for a stock made with ribs (use beef, lamb, pork or any you have available). The ribs don't need any meat on them. This is a cheap but very well flavoured stock that makes a perfect base for base for your favourite noodle soups, stews, and braises but with authentic Chinese flavours. This is also a great example where goji berries and Chinese red dates are used as spices (ie flavouring ingredients)
Ingredients:
1kg beef marrow bones broken with the back of a cleaver
1kg oxtail, lamb tails or meatless back ribs
cold water
1 tbsp white vinegar
1 tbsp salt
Rinse the bones and other meat remove any surface blood and bone fragments.
Fill a large mixing bowl with cold water. Add white vinegar and salt and place the bones inside, ensuring it's all fully immersed. Soak for 15-20 minutes. This helps get rid of some impurities and surface fats and gives a much clearer broth in the end. Once soaked, drain the bones.
Place a large (about 6l) pan over high heat. Add the bones and 5l water. Bring to a boil and boil for 5–10 minutes using a slotted spoon to skim off any foam and scum as it rises.
Reduce the heat to medium and add the ginger, onion, lime, star anise, cassia, costus root, cardamom, red dates and coriander seeds. Stir to combine then cover with lid and simmer for 3 hours. Check occasionally and remove skim off any foamy bits and fat if necessary.
Use tongs to transfer all the bones to a large mixing bowl. Remove all the edible meat from the bones (the meat should fall of the bone). Set aside to add to other recipes such as noodle soups like Vietnamese Pho.
Strain the stock through a fine meshed sieve lined with muslin (cheese cloth) into another large pan and discard all the spices, remaining small bits, and fat. Season to taste with salt and fish sauce to taste.
