Lemongrass Beef Bone Stock

Preparation info

  • Difficulty


  • Makes about

    2½ quarts

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

I do not make any claims about bone broth being revivifying or especially healthful, but I do know that warming a little cup of this rich stock and loading it with lime, herbs, and spicy things is a fine thing to do for yourself on a cold winter afternoon.


  • 4 pounds (1.8 kg) raw beef bones
  • Tops of 3 stalks lemongrass, chopped or crushed
  • 2 thumb-size pieces galangal or ginger, chopped
  • 4 kaffir lime leaves


Put the bones, lemongrass, galangal, lime leaves, and about quarts (2.4 L) water in a large slow cooker. Cover and cook on high for 12 to 24 hours—as long as you can! You should be able to almost crush a smaller bone with tongs.

Strain through a fine-mesh sieve into a large bowl, let cool, then refrigerate; skim off the solidified fat, if you’d like, then transfer the stock to smaller containers to refrigerate or freeze (half-pint/240-ml jars with at least ½ inch/12 mm of headspace are easy to thaw when you need a single serving). Reheat to serve, and season to taste—I like it very lime-y and sinus-clearingly spicy.

To Serve

  • Fresh lime juice, torn fresh cilantro, hot sauce, soy sauce or tamari, snipped Thai chiles