When we visited the Pokeno Butcher shop last weekend, I got a pair of split beef marrow bones for $13. At the Asian shop the other day, I picked up a $5 pack of beef bones- so it’s literally a meal from bones.

Other ingredients
Diced garlic and ginger
spring onion for garnish
flavour packet of sinigang and pinapaitan
cabbage and spinach

Method
Saute the garlic and ginger in a pan and put into slow-cooker. Sear the beef bones on the pan where you just browned the garlic and ginger. Slow-cook for about 6 hours. When done, separate from the bones and set-aside. Add two cups of water to the slow-cooker broth, season with the sinigang and pinapaitan to desired flavour (I prefer it to be sharply acidic and bitter), add the beef chunks and let simmer for 30 minutes. Steam the cabbage and spinach separately. Season bone marrow with pepper and garlic salt and grill on high for 15 to minutes. Assemble as below. Garnish with spring onions and garlic chips.