Bone Marrow Soup with Bok Choy and Daikon
Written by Invictus Member Roz Coble
Most of my Paleo recipes are Asian inspired. I love Asian vegetables and eat them as much as I can. This has been one of my favorite soups to cook, especially when the weather is cold. I use a pressure cooker to cook my soups so that the meat is tender and soups cook faster, but I’ve also added instructions on how to cook with a regular pot. Also, you can find Organic Asian vegetables at the Little Italy farmers market on Saturdays.
Bone Marrow Soup with Bok Choy and Daikon
Ingredients:
2 lbs Beef Sliced Marrow Bones
1 large onion, quartered
1 medium Dikon, sliced
1 bunch Bok Choy
Sea Salt and Pepper to taste
3 Serrano Chilies (optional)
Place bone marrow bones in a pressure cooker and fill the pot halfway with water. Bring to a boil and skim off the scum. Add onion and Serrano Chilies. Cover and pressure cook for 15 minutes. Remove from heat, let sit in the pressure cooker for 15 minutes and release the pressure. Bring back to a boil and add the Daikon and Bok Choy and boil for 5 minutes uncovered.
If you are not using a pressure cooker, follow the same directions above and instead, simmer for 2 hours over low heat before adding the vegetables.