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We are Christina and Richard Stefani. We create inspired art
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Rich Beautiful Beef Broth - oven version

Rich Beautiful Beef Broth - oven version

roastbeef sandwich with bowl of beef broth for dipping top view

This recipe makes the most beautiful, rich, nourishing broth (stock). It’s super easy, too, because the oven does all of the work.

This is probably my favorite broth ever. We freeze it in small containers and pull it out for soups, sauces, dipping sandwiches, stir-fries, and cooking grains/rice. It really an indispensable part of our kitchen.

Sip it straight (with a dash of high-mineral salt) in your favorite mug for a perfect pick-me-up anytime!

Rich Beautiful Beef Broth - oven version

Makes 6-8 quarts
Prep time: 10 minutes
Total time: At least 4 hours

INGREDIENTS

4-5 lbs beef bones, preferably with marrow
1 large or 2 medium onions, peeled and quartered
2 stalks celery, quartered
2 carrots, cut to large chunks
4-6 garlic cloves, peeled
6-8 sprigs parsley (small handful)
2 bay leaves
10 whole peppercorns
2 TBS tomato paste (or 6 oz can if you really like tomatoes, as I do)

YOU WILL NEED

An 18-inch oval roasting pan with a good tight-fitting lid (I like the 18 inch Granite Ware here.)

DIRECTIONS

Preheat oven to 425 degrees. Lower oven rack to the second-lowest rung.

Rinse the beef bones and pat dry. Place in roasting pan. Scatter the onions, celery carrots, and garlic around the bones. (See photo above, left.) Place in oven, uncovered, and roast for 30 minutes. Remove from oven, turn bones over, and roast for 30 more minutes. (1 hour total roasting time.)

Remove from oven. Reduce heat to 350 degrees. Add parsley, peppercorns, bay leaves, and tomato paste to pan, distributing around the bones. (See photo above, right.) Fill roasting pan with cold (filtered or purified) water to almost the top, being sure to cover bones. (2-3 inches from the top so that the water doesn’t spill out or overflow as it bakes.)

Cover roasting pan and place in oven for 1 hour. Carefully remove from oven and skim off any scum that might have risen to the top. Cover and place back in the oven for another 2-3 hours, extend this if you have the time. The longer it cooks, the more flavorful, richer and nourishing the broth will be.

Remove from oven, let cool 10 minutes so that it’s not too hot to handle. Remove bones. Using a slotted spoon and strainer, strain broth and place in a container(s). Use or freeze within 3 days.

*Notes:

1. I don't salt the broth until I know how I'm going to use it. If you accidentally put too much salt in a broth during the initial cooking process, you can't restore it. So it's best to add salt to taste after you have made it.

Did you love it? Please comment below and let me know. -Christina

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