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Asian Beef Stock

Ingredients

• 3 to 4 pounds beef stock bones I used 5280 beef knuckle bones and marrow bones, sawn into smaller pieces (*see footnote 1)
• 2 pound 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 thumb ginger , sliced
• 2 bay leaves
• 1/4 cup Japanese sake
• Aromatics
• 2 chili peppers , dried
• 2 pieces cloves
• 1 whole star anise
• 1 whole nutmeg
• 1/2 teaspoon black pepper
• 1/2 teaspoon coriander seeds

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