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Tibetan Bone Broth
Known as ruthang in Tibetan cuisine, this rich bone broth builds a deeply savory foundation for soups and stews. While traditionally made by simmering yak bones, this version uses oxtail or beef shank to achieve the same robust flavor. Fresh ginger and an optional star anise add a subtle aromatic warmth to the liquid. Keeping a batch of this broth in the freezer ensures you always have a comforting base ready for cold weather cooking.
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 one to two inches.
- 2Heat the pot until the water reaches a boil, then carefully skim away any foam that rises to the surface. Stir in the minced ginger, salt, and the star anise if you are using it. Lower the heat and let the mixture simmer with the lid partially on for 1 hour.
- 3Strain the liquid through a fine sieve into a large clean bowl.
- 4Let the broth cool completely before transferring it to airtight containers for refrigerator storage or freezing in 2-cup portions.