You might already know that I am on a bone broth kick, and this time it is beef. I got a literal “bag of bones” from our farmer’s market and one small short rib for this round. The technique is the same, add everything to the crock pot, cover with filtered water and let simmer for 24 hours or more.
I added the bones to apple, carrot, celery, onion, garlic, kale stems, chili pepper and some star anise and coriander. After letting it simmer for a day or so, I strained the broth, picked the meat off the short ribs, and made an impromptu pho. Broth, meat, rice noodles, asparagus, basil, cilantro, chives, pickled jalapenos, and lime juice – with sriracha on the side of course. So good!