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Tibetan Bone Broth
A staple of Tibetan cuisine, this rich bone broth (known as ruthang) builds a deeply savory foundation for your favorite soups and stews. While traditionally made by simmering yak bones, this accessible version uses oxtail or beef shank to achieve the exact same robust flavor. Fresh ginger and an optional star anise add a subtle aromatic warmth to the liquid. Keeping a batch in the freezer ensures you'll always have a comforting base ready for cold weather cooking.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 pounds oxtail or bone-in beef shank, chopped into 8 to 12 pieces (have the butcher do this)
- 1 tablespoon minced or crushed ginger
- 1 star anise (optional)
- 1 teaspoon salt
Instructions
- 1Wash the oxtail or beef shank pieces well using several changes of lukewarm water. Transfer the meat to a large, heavy pot and pour in enough cold water to submerge the pieces by 1 to 2 inches.
- 2Heat the pot until the water reaches a boil, then carefully skim away any foam that rises to the surface. Skimming ensures a clear, clean-tasting broth. Stir in the minced ginger, salt, and the star anise if using.
- 3Lower the heat and let the mixture simmer with the lid partially on for 1 hour.
- 4Strain the liquid through a fine sieve into a large clean bowl.
Notes
- Storage: Let the broth cool completely before transferring it to airtight containers. Keep it in the refrigerator or freeze in 2-cup portions for easy use later.
- Zero waste: Save the cooked meat and bones to serve later with rice or noodles.