2 lbs beef bones1 large onion, quartered4 garlic cloves, minced1 piece ginger (about 1 inch), slicedSalt, to taste1 tsp black pepperGreen onions, chopped (for garnish)Cooked rice (for serving)
Begin by giving the beef bones a good rinse under cold water. This step helps remove any impurities that might cloud the broth.
Place the bones in a large stockpot and fill it with enough water to cover the bones. Please bring it to a boil and then reduce the heat to a simmer. This is where the magic happens. Allow the bones to simmer for at least 4 hours, preferably longer, to extract all the goodness and flavor.
Add the quartered onion, minced garlic, and sliced ginger to the pot—season with salt and black pepper. Let the aromatics meld with the broth for an additional hour.