This was the first time I tried the beef bones soup. It’s just unbelievable that the soup turned out beautifully. The aroma from the spices was so nice and the soup didn’t get to last for long. We emptied the pot quickly, that’s why I didn’t even have time to catch a photo

Frankly I didn’t know beef bones can make such tasteful soup stock. After several hours slow cooking, the meat came off the bones and became really tender. I added some potato chunks and one sliced onion, the soup looked a bit white-ish and creamy thicken at the end.

We both like it very much and believe it a good recipie for those chill winter days. I highly recommend this one to you if you like beef and don’t mind soup.

My version is fairly simple, not like others, who might add a lot of cabbage, tomatos and other stuff. I just enjoy the natural way of cooking that beef bones could possibly offer.

1 kg beef bones, washed and clean. You can get beef bones from any supermarket or butcher’s shop, but I found butcher shop often provide better and fresher bones;
2 anises;
pinch of Sichuan peppers;
2 dried chili;
2 cloves of garlic, peeled and sligtly crushed;
Ginger, I used 2 thumb sized pieces, slightly pressed or crushed;
One stem of shallot;

Put bones in stock pot with enough water, 5cm over the bones. Cook to boil, get rid of any blood or dirty things on the surface of boiling water. Cook on high heat for at least 10 minutes. Then change to low to medium heat for another 2 to 2.5 hours. Just half an hour before you want to serve the soup, add in chopped potatos and sliced onion. Seasoning with salt and pepper last, sprinkle with finely chopped shallots at the last.

I hope you just enjoy your soup as much as we do