Asian Beef Stock

to 4 pounds beef stock bones (I used 5280 beef knuckle bones and marrow bones), sawn into smaller pieces (*see footnote 1)

beef chuck (or beef brisket), cut to 1.5 to 2 inches (4 to 5 cm) chunks (*see footnote 2)

Vegetable oil

green onions

thumb ginger, sliced

bay leaves

Japanese sake

dried chili peppers

pieces cloves

whole star anise

whole nutmeg

black pepper

coriander seeds