GC 53 – Beef Bone Broth


P1030002

 

Everyone is talking about Bone Broth.  I found a terrific recipe that I want to pass on.  It is originally from: Beef Bone Broth Epicurious

 

Ingredients:

  • 4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
  • 2 medium unpeeled carrots, cut into 2-inch pieces
  • 1 medium leek, end trimmed, cut into 2-inch pieces
  • 1 medium onion, quartered
  • 1 garlic head, halved crosswise
  • 2 celery stalks, cut into 2-inch pieces
  • 2 bay leaves
  • 2 tablespoons black peppercorns
  • 1 tablespoon cider vinegar

Preparation:

  1. Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting
    Bone Broth Ingredients ready for roasting

    Bone Broth Ingredients ready for roasting

    pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.

  2. Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.

    Roasted Bone Broth Ingredients

    Roasted Bone Broth Ingredients

  3. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
  4. Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

I cooked mine for about 16 hours, and it was fantastic.  But watch your water levels!

About Christopher Koch

Christopher Koch is a journalist and filmmaker who is now teaching at Montgomery Community College
This entry was posted in Recipes. Bookmark the permalink.

One Response to GC 53 – Beef Bone Broth

  1. John Whiting says:

    Sounds delicious! A pressure cooker lets you do the final stage much more quickly, and with much less water, which doesn’t have to be reduced.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s