Beef Bone Broth
Pacific foods' portfolio of broths and stocks just got richer.
Recipe Summary Beef Bone Broth
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.Ingredients | Pacific Organic Mushroom Broth3 ½ pounds beef bones, such as oxtail, short rib, knuckle, and shank2 stalks celery, cut into 2-inch pieces1 large onion, cut into 8 pieces1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces1 whole head garlic, halved crosswise12 cups water, or as needed2 bay leaves, or more to taste1 tablespoon white vinegar1 teaspoon salt1 teaspoon ground black pepperDirectionsPreheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.Place beef bones on the prepared baking sheet.Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.Use a mix of bones, such as oxtail or short ribs, because these are marrow bones or bones that may have some meat on them.Info | Pacific Organic Mushroom Brothprep:
10 mins
cook:
12 hrs 30 mins
additional:
30 mins
total:
13 hrs 10 mins
Servings:
12
Yield:
12 servings
TAG : Beef Bone BrothSoups, Stews and Chili Recipes, Broth and Stock Recipes,
