Making your own homemade beef broth takes time, but it turns every meal you make with it into a 5 start dish.
Author: Jessica Idleman
Recipe type: Soups
- about 4-7 pounds beef marrow, knuckle bones, rib bones, or soup bones (source from Whole Foods, your local Farmer's Market, or health food store found in the freezer section)
- 4 or more quarts cold filtered water
- ½ cup apple cider vinegar
- 3 onions, coarsely chopped
- 3 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped
- ½-1lb mushrooms (optional)
- 1 teaspoon dried peppercorns, crushed
- 1 bunch parsley
- 2 bay leaves
- 2 cloves of garlic (smashed)
- 1 strip kombu or 2 tablespoons any variation of sea veggies
- Sea salt and Black Pepper
- Place bones in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place any reserved meaty bones in a roasting pan and brown at 400 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add water to the pan, set over a high heat and bring to a boil, stirring with a metal whisk to loosen up coagulated juices and brown bits stuck to the bottom. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat to med-low and add crushed peppercorns and bay.
- Simmer stock for at least 12 hours or longer. Add more water as necessary during ths time. Just before finishing, add the parsley and simmer another 10 minutes.
- Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.
- Note: I often start beef stock in the beginning of the day and simmer until I go to bed. I turn the heat off and leave the pot covered overnight to cool. By the next morning it is still warm, and I move it to the fridge until the fat floats to the top and hardens. I then can easily scrape the hard fat off the top and strain stock through cheese cloth before storing in 1 quart containers and freezing.