6-8 lbs. beef bones
3-4 slices of fresh ginger
½ to 1 cup of black beans
2 large red unwaxed apples, or peeled apples
Start soaking the beans the night before.
Wash the beef bones thouroughly.
Place in large soup pot covered with water, bring to a boil.
Turn heat down to medium heat, the soup should slowly boil for 2-3 hours. Cover the pot but leave the lid ajar to let the steam escape.
After cooking 2-3 hours, add the drained black beans. Cook another 1-2 hours.
Add more water if the volume drops. This step may be omitted if your stock pot is very large.
Quarter the apples, remove the seeds and add apples to the pot. Unwaxed apples may be added directly, waxed apples need to be peeled first.
Continue simmering for another hour.
Strain contents of the soup pot and refrigerate the strained broth. When the broth has thoroughly cooled, skim he congealed fat from the top. Your broth is now ready to use.
Omit the apples. The stock will have slightly less calcium.
Instead of apples add 2 tbsp. Apple Cider Vinegar or Rice Wine Vinegar.
The bones provide an easy to assimilate source of calcium. Black beans add B vitamins and the apples make the broth slightly acidic which increases the calcium in the stock.
Include at least one cup of this broth in your daily diet. Use the broth to make vegetable, rice, bok choy or chicken soup.