Fall Bone Broth

 By: Joshua

"Beef Bone Broth" by Evelyn Parham is licensed under CC BY-NC 2.0

INGREDENTS:

• 1800g Beef bones. Preferably without marrow, as that adds a tinny taste to the broth due to the high iron content. 
• 2 Carrots, cut into large chunks
• 1 leek, cut into large chunks
• 1 medium onion, quartered
• 1 head of garlic, halved
• 2 Celery stalks
• 2 Bay leaves
• 1 Knob of ginger, peeled and roughly chopped
• 1 Cinnamon stick
• 2 tablespoons Black Pepper
• 2 tablespoons Cloves
• 1 tablespoon red chili flakes
• 1 tablespoon vinegar [apple cider preferably] 
• 1 tablespoon soy sauce
• Rosemary and Thyme to season

INSTRUCTIONS:

• Preheat oven to 450°F. Brush bones with oil or butter, toss in rosemary and thyme. Place beef bones, carrots, leek, onion, Ginger, and garlic on a 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.
• Fill a stock pot with 3L [aprox 12 cups] of water. Add the celery, bay leaves, pepper, vinegar, cloves, chili flakes, cinnamon stick, and soy sauce. 
• Add the roasted bones and vegetables to the pot along with all pan drippings. Add more water if bones are not covered
• Cover the pot and bring to a gentle boil, then reduce heat to a very low simmer. Cook with the lid slightly off the pot; skim foam and excess fat occasionally. Minimum required cooking time: 8 hours. Maximum 24. 
• Remove the pot from the heat and let cool
• Strain the broth through a fine-mesh sieve and discard the bones and vegetables.  
• Let the broth chill in the fridge over night. Discard the solidified fat that coagulates at the top of the broth. It is good for up to a week in the fridge, or 6 months in the freezer. 

This broth is good, hearty, and rich and can be drunk on its own.