Ingredients

Bones & Meat (Choose Your Base)

• 3 lb beef leg bones or oxtail

• 1 lb beef shin (adds extra meat and richness)

Aromatics

• 2 cooking onions, halved (skin on)

• 1 large piece fresh ginger, sliced lengthwise

• 2 Tbsp robust or medium extra virgin olive oil(we used Coratina)

Spices

• 2 large star anise

• 1 cinnamon stick

• 2 cardamom pods

• 2 tsp fennel seeds

• 4 whole cloves

• 1 Tbsp whole black peppercorns

• 1 Tbsp whole white peppercorns

Flavor Enhancers

• ¼ cup honey ginger white balsamic

• 2 Tbsp fish sauce

• 2 Tbsp lime juice

• Sea salt, to taste

Instructions

1. Parboil the Bones (For Clear Broth)

1. Bring a large pot of water to a rolling boil.

2. Add bones and beef shin.

3. Boil for 10 minutes to remove impurities.

4. Remove bones and meat with tongs.

5. Rinse thoroughly under running water.

6. Transfer to a 6–8 quart slow cooker.

2. Char the Aromatics

1. Preheat oven to broil.

2. Line a sheet pan with foil.

3. Place onion halves (cut side up) and ginger on pan.

4. Drizzle with olive oil and rub to coat.

5. Broil about 5 minutes, until well charred.

Add charred onions and ginger to the slow cooker.

3. Build the Broth

1. Add balsamic vinegar and all spices to the slow cooker.

2. Cover with cold water until bones and vegetables are submerged and water is within 1 inch of the top.

3. Cover and cook on low for 8 hours.

4. Finish

1. Strain through a fine mesh sieve.

2. Stir in fish sauce and lime juice.

3. Taste and adjust with sea salt if needed.

Storage

• Refrigerate in an airtight container up to 3 days

• Freeze up to 3 months

Bone Options & Flavor Variations

Different bones will change richness, texture, and collagen content:

For Maximum Collagen (Gel-Rich Broth)

• Knuckle bones

• Joint bones
  

• Marrow bones + knuckles (best combo)

Result: Broth gels firmly when chilled.

For Deep Beefy Flavor

• Oxtail

• Beef shank

• Short ribs

• Neck bones

Result: Richer, meatier, more stew-like depth.

For Balanced Everyday Broth

• Mix of marrow bones + leg bones + shin

Result: Good gelatin + clean beef flavor.

For Lighter, Pho-Style Broth

• Mostly leg bones

• Minimal marrow bones

Result: Cleaner taste, less fatty.

Suggested Uses

Soup Base

• Pho-style noodle soup

• Ramen

• Beef vegetable soup

• French onion soup (swap stock)

Cooking Liquid

• Cook rice for savory depth

• Braise greens

• Deglaze pans

• Pressure cook beans

Nourishing Drink

• Sip warm with added fresh lime and herbs

• Add sliced scallions and chili oil

Sauce Foundation

• Reduce to make a rich pan sauce

• Use in gravies

• Fortify stews and chili

Optional Add-Ins (Next Time Variations)

• Add 1–2 carrots for subtle sweetness

• Add 1 Tbsp apple cider vinegar instead of balsamic for more traditional bone broth

• Add fresh cilantro stems during the last hour for pho character

• Skim fat after chilling if you prefer a leaner broth