Simmered roasted beef bone broth
A combination of fatty marrowbones, meaty neck bones and joints work very well to create a broth which is at once luxuriant, flavorsome and silky in texture
Equipment
- 1 stock pot
Ingredients
- 5 pounds beef soup bones
- 1 cup red wine
- 4–6 quarts cold water
Instructions
- Preheat oven to 425°f.
- In a single layer, roast bones for 45 minutes.
- Place the bones into a heavy stock-pot. Add wine and cold water. Cover potand boil over med-high heat. Then lower heat to med-low.
- Covered, let it simmer for at least 12 and up to 18 hours, adding water if necessary to keep bones submerged.
- Strain the broth through a fine-mesh sieve. Use the stock right away or transfer into four 1-quart sized jars, sealing their lids tightly. Chill up to 7 days or freeze for 6 months. Be sure to remove hardened fat off the top. You can use this to cook with or discard it.
Video
Notes
Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast them for about 30 minutes, or until they turn golden brown. This step helps to enhance the flavor of the broth.