Bone broth is popular for its health properties, but I also like it for its rich, soothing, savoury flavour when added to simple soups or stews.
1 person made this
3kg beef bones, such as oxtail, short rib and shank
2 tablespoons red wine vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 stalks celery, coarsely chopped
1 head garlic, cloves separated and peeled
120g parsley leaves
12 sprigs fresh thyme
2 bay leaves
1 tablespoon whole black peppercorns
80g dried mushrooms, such as porcini
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Method Prep:30min › Extra time:14hr › Ready in:14hr30min
Preheat oven to 200 C / Gas 6.
Arrange bones on 2 rimmed baking trays and roast, turning occasionally, until well browned, about 45 minutes. Transfer bones to a large stockpot. Pour off fat from baking trays, reserving 1 tablespoon. Add water and vinegar to pot and bring to the boil. Reduce heat and gently simmer, skimming off foam occasionally, 1 1/2 hours.
Meanwhile, arrange onions, carrots, celery and garlic on baking tray (same one used for roasting bones) and drizzle with reserved fat. Roast vegetables, tossing occasionally, until softened, about 40 minutes.
Add vegetables to pot with bones, then stir in parsley, thyme, bay leaves, peppercorns and mushrooms. Keep heat low enough that liquid barely simmers, and cook 12 hours (or overnight).
Strain soup through a fine sieve and discard solids. Skim any remaining foam and taste broth. To intensify flavour, transfer soup to a clean pot and boil to desired concentration.