Beef Pho Bone Stock

This rich and aromatic beef pho bone stock is made with warm spices including cinnamon, cloves and coriander.

Course Soup

Cuisine Asian, Vietnamese

Keyword beef pho stock

Prep Time 10 minutes

Cook Time 8 hours 20 minutes

Total Time 8 hours 30 minutes

Servings

Calories 96kcal

5 pounds beef bones
2 medium yellow onions halved
3-inch piece ginger root
6 whole cloves
3 star anise
3 tablespoons fish sauce
2 tablespoons Nature's Intent Organic Apple Cider Vinegar
2 tablespoons brown sugar
1 stick cinnamon
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
rice noodles, thinly sliced raw beef (such as eye of round or sirloin), bean sprouts, lime wedges, hoisin sauce, cilantro, jalapeño, etc. optional ingredients to make pho

Preheat oven to 450 degrees and place beef bones on a large baking sheet in a single layer. Roast bones until browned, about 30 minutes.
Place roasted beef bones and all remaining ingredients in a large slow cooker and cover with 12-16 cups water (depending on the size of your slow cooker.) Heat on Low for 8 hours.
Remove beef bones and strain stock over a fine mesh strainer. Discard bones and remaining ingredients caught in the strainer. Check stock for flavor and season with salt to taste.

Nutrition Facts are for stock only.