BONE BROTH

Prep Time: 12 mins

Cook Time: 1 hrs

The trick to making good bone broth is to roast the bones before simmering them in a pot of water, herbs and vegetables.  Roasting helps to release a significant amount of fat from the bones, which can otherwise leave a greasy film in the broth or infuse it with an odd, flat and almost acrid flavor.  I won’t smell as good cooking either.  With the fat released and a rounder, more complex flavor developed during roasting, the resulting broth has the flavorful complexity of roast beef.

 

It makes an excellent base for healthy soups, stews and braised meats.  Some choose to drink it as a healthful beverage.  A combination of different types of bones (knuckles, neck bones, and a small number of marrow bones will produce the richest broth.  Occasionally I will add soup bones to the mix adding a stronger flavor from the extra meat around the bones.

 

 

INGREDIENTS

5 lbs. beef and beef soup bones

2 bay leaves

1 TBS peppercorns

2 large yellow onions, quartered

3 carrots, chopped

6 celery stalks chopped (recipe calls for celery – 2 if you prefer)

4 cloves garlic, smashed

(Recipe calls for 1 cup red wine.  I have not yet added wine to the mix but it sounds delicious)

2 gallon water, plus more as needed

before carving or serving.

 

Preheat the oven to 425.  Arrange the bones in a roasting pan in a single layer and roast for 45 minutes.  Transfer the bones to a heavy stockpot.  Toss in the bay leaves, thyme, peppercorns, onions, carrots, celery and garlic.  Pour in water and wine.

 

Bring the liquid to a boil over a high heat, then immediately lower the heat to medium-low, cover and simmer for at least 12 and up to 72 hours adding water as necessary to keep the bones covered.  If cooking for more than 24 hours, turn off the broth at night but leave it covered and sitting on the stove.  Unless your kitchen is very hot at night, it will be fine but start it cooking by returning to a boil and then reducing the heat to a simmer each morning.  The longer the bones cook, the more gelatinous your broth will become as it cooks the bones.

 

I refrigerate my broth when done to allow the fat to come to the top of the pan.  Once the fat congeals, I remove it and strain the broth through a fine-mesh sieve.  Discard the solids and pour the broth into jars.  I have had glass jars break in the freezer so I use food grade plastic quart containers.  Leave about 1 inch head room at the top of the container so that it can expand.  The fat you remove can be saved and used for cooking.  If you use your broth immediately, it can be kept in the refrigerator for up to a week.  If longer, freeze it and it will last up to 6 months.

 

 

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