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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. bones (beef stock, I used 5280 beef knuckle bones and marrow bones, sawn into smaller pieces, *see footnote 1)
- 2 lb. beef chuck (or beef brisket, cut to 1.5 to 2 inches, 4 to 5 cm chunks, *see footnote 2)
- vegetable oil
- 2 green onions
- 1 ginger (thumb, sliced)
- 2 bay leaves
- 1/4 cup sake (Japanese)
- 2 chili peppers (dried)
- 2 pieces cloves
- 1 whole star anise
- 1 whole nutmeg
- 1/2 tsp. black pepper
- 1/2 tsp. coriander seeds
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat17g85% |
| Trans Fat0g |
| Cholesterol155mg52% |
| Sodium230mg10% |
| Potassium840mg24% |
| Protein46g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber1g4% |
| Sugars1g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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