I was so excited about trying this. About 5-6 hours in, I tasted the broth. It tasted like fatty, anise-flavored water. This recipe seems incredibly flawed to me. If I were to make it again, I’d START with good quality beef broth or stock, add the bones on top of that, and I’d triple the amount of aromatics. A few slivers of ginger and 1/2 an onion did almost nothing to flavor even my HALVED recipe.
My latest is up here, if you’re interested.