Yield: Approximately 1/2 gallon of soup stock.
beef or pork soup bones (2 to 3 inch cut)
water, (more water as needed – see below)
garlic cluster, peeled
large white or yellow onion, peeled
Prepare Soup Bones:
Rinse soup bones in cold water, then place in a large cooking pot (4 quart or larger)and completely submerge in water.
Bring to a full boil, remove from heat, discard water, and rinse bones with cold water.
Add one gallon or more of water to completely submerge the soup bones.
Bring to a full boil.
Reduce heat to medium and continue to boil for 1 hour, adding water as needed to keep bones submerged.
Skim oil and fat from top as needed.
Cut onion into quarters then add onion and garlic to pot.
Slice ginger into 1/8 to 1/4 inch pieces and add to pot.
Continue cooking until liquid is reduced by 1/2.
Add salt and pepper, and continue cooking for 1 hour, adding water as needed to maintain 1/2 original volume.
Remove from heat and carefully remove bones from broth. Discard bones.
Strain broth into smaller containers suitable for freezing, discarding any remaining solids.
Cool to room temperature then seal tightly and freeze for future use. Stock may be frozen safely for up to two weeks in sealed containers.