Beef bones

Beef bones for stock, mostly leg marrow bones with a little meat and marrow left on. The clear broth of a Chaoshan beef hotpot is beef bones and white radish simmered slowly, getting sweeter the longer it goes. Ask the butcher to saw them; a home knife will not cut them.

Cautions: read first

• Keep raw bones away from other food, and wash your hands and the board after handling them.
• Always blanch them before the long simmer and rinse off the scum, or the broth will be cloudy.

Preparation

Blanch from cold for ten minutes, then rinse each piece in warm water to clear the scum.

Availability in Australia

Easy to find

Pairs well with