The Power of Protein

Did you know that protein heals broken bones three times faster? From a traditional oriental medical theory bone and bone marrow broths nourish the kidneys, support our vital "chi" and build blood. Consuming bone marrow will support the kidneys and therefore the bones. Bone stock has a lot of minerals. Making bone stock is easy and simple but the benefits are complex. Besides the great flavor of bone broths, it is full of minerals, fortifies the immune system, enhances digestion, nourishes all body parts like joints, tendons, ligaments, skin and bone.

Bone Marrow Soup

Ingredients:

• 3 - 4 pounds beef leg (marrow and knuckle) bones, cut up
• 1 - 2 pounds of meat (beef brisket or shank)
• For serving:
• cooked rice
• cooked noodles
• thinly sliced meat (boiled in the broth)
• lots of chopped scallions
• salt and pepper

Soak the bones and meat in cold water to draw out as much blood as possible, about 2 hours (or longer if you have time). Rinse well and drain. Soak the meat in another bowl to draw out as much blood as possible, about 2 hours. Drain. Keep it in the fridge until ready to use.

Add the bones to a large stockpot (preferably 8 quarts or larger) with enough cold water to cover. Bring it to a boil over high heat. Reduce the heat to medium, and boil for 5 minutes. Drain. Rinse the bones, and clean out the pot to remove any brown bits. Return the bones to the pot.

Fill up the pot with cold water, leaving a little room for boiling. Bring it to a boil over high heat, and reduce the heat to medium. Cover, and boil until the broth becomes rich and milky, about 3 - 4 hours. Add more water to cover the bones, once or twice while boiling.

Add the soaked meat (and more water if needed to submerge the meat). Boil until the meat is tender, for 1-1/2 to 2 hours. Remove the meat. Once cooled, thinly slice the meat to add to the soup when serving. Pour the broth through a colander into another pot or a large bowl to cool.

Fill up the pot with fresh water again. Bring to a boil over high heat. Reduce the heat to medium. Cover, and boil until the broth becomes rich and milky, 3 - 5 hours. Reduce the heat a little, as necessary, to maintain a moderate boil. Add more water if the liquid reduces too quickly while boiling. Pour the milky broth through a colander into the pot or large bowl that contains the first batch. You can repeat this one more time, if desired. Just mix them all at the end to even it out.

Place in the fridge until the fat solidifies to spoon off the fat. Serve with noodles or cooked rice.