4 Serves
60 Mins
Prepare the beef ox bones and brisket by rinsing them thoroughly under cold water to remove any impurities.
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Vitamin E
1 mg / 15 mgVitamin K
67 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
67 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
424 mg / 1,250 mgPotassium
593 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
134 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Place the bones in a large stock pot, cover with water, and bring to a boil to blanch, then drain and rinse.
Return the bones to the pot with fresh water and simmer vigorously to create a milky broth, adding the brisket halfway through.
Season the broth with salt and pepper to taste, and serve hot in bowls topped with sliced green onions.
25
g75
g24
g
