Recipes: Beef Bone Broth, Japanese Beef and Rice Soup

Makes about 3 quarts.

Note: Adapted from "A Good Food Day," by Marco Canora.

• 1 1/2 lb.bone-in beef short rib

• 2 1/2 lb. beef shank or oxtail

• 2 lb. beef knucklebones or neck bones, or a combination of both (or add 1 more lb. beef shank or oxtail)

• 2 tbsp. extra-virgin olive oil

• 2 tbsp. tomato paste

• 3 carrots, peeled and coarsely chopped

• 3 celery ribs, coarsely chopped

• 2 onions, halved and peeled

• 1 (14 1/2-oz.) can tomatoes (whole, peeled or diced)

• 1 head garlic, excess skins removed, top chopped off to expose the cloves

• 1 bunch fresh flat-leaf parsley

• 1/2 bunch fresh thyme

• 1/4 oz. dried shiitake mushrooms

• 1 tbsp. black peppercorns

Directions

Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.

Add all the remaining ingredients. Continue to simmer, uncovered, for at least 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.

Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a bowl or containers. Use immediately or cover and refrigerate up to a week, or freeze indefinitely.

Makes about 8 cups.

Note: Nori is a paper-thin sheet of dried seaweed. Adapted from "A Good Food Day," by Marco Canora.

• 10 to 12 oz. shredded cooked beef short ribs (from making broth, or use 1 lb. shredded braised beef)

• 1 tsp. finely grated fresh ginger

• 3 1/2 oz. fresh shiitake mushrooms, stems discarded, caps thinly sliced (about 1 1/2 c.)

• 1 c. cooked brown rice

• 1/2 cup nori crinkles (or slice up toasted nori sheets into 1/2-in. squares) (see Note)

• Juice of 1/2 lemon

• 1 bunch green onions, white and pale green parts only, thinly sliced (about 1/2 cup)

Directions

Bring broth to a boil over high heat. Stir in meat, ginger, mushrooms, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in green onions. Ladle into bowls and serve.

Nutrition information per 1 cup:

Carbohydrates10 gSaturated fat3 gCalcium42 mg

Protein15 gCholesterol34 mgDietary fiber2 g