Bone Broth and Dipping Sauce is From preparation to the plate, this recipe takes approximately 3 hours.
Instructions
1
To bleed the meat: Rinse all the meat under cold running water and place in the pot.
Ingredients you will need
Water
Meat
Equipment you will use
Pot
2
Add enough water to cover the meat by a few inches.
Ingredients you will need
Water
Meat
3
Place the pot over medium heat and cook until just about to boil, then quickly pour all the meat into a colander and pour out all the water.
Ingredients you will need
Water
Meat
Equipment you will use
Colander
Pot
4
Fill the pot again with water to cover by a few inches.
Ingredients you will need
Water
Equipment you will use
Pot
5
Place the pot over medium heat and bring to a simmer.
Equipment you will use
Pot
6
Add the wine, ginger, and salt. Turn the heat to low and simmer until very tender, at least 2.5 hours. Skim off whatever scum rises to the top.
Ingredients you will need
Ginger
Salt
Wine
7
To make the dipping sauce: Toast the chili peppers and sichuan peppercorns, separately, in a heavy-bottomed skillet until both are fragrant, 10 to 20 seconds.
Ingredients you will need
Arbol Chile
Dipping Sauce
Peppercorns
Toast
Equipment you will use
Frying Pan
8
Remove and let cool. Grind to a medium to fine consistency in a mortar and pestle and place in a ceramic bowl or glass jar. In a small saucepan, heat the oil until it's warm but not close to smoking.
Ingredients you will need
Cooking Oil
Equipment you will use
Mortar And Pestle
Sauce Pan
Bowl
9
Pour the oil over the roasted and ground spices, and add salt to taste. Oil prepared in this way can be kept in the cabinets for weeks.
Ingredients you will need
Spices
Salt
Cooking Oil
10
De-fat the broth, either by skimming the fat from the top or by waiting for the soup to solidify overnight before removing the sheet of fat.
Ingredients you will need
Broth
Soup
11
Serve the soup with noodles and simmered vegetables, if desired, and dipping sauce on the side.
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