Beef Bone Broth

Weekly Recipe: 
Makes: 4 quarts

5 pounds of beef soup bones

2 bay leaves

4 sprigs thyme

3 tablespoons whole black peppercorns

2 large yellow onions, quartered

3 carrots, chopped

2 celeriac, peeled and chopped

4 cloves garlic, smashed

1 cup red wine

2 gallons water, plus more as needed

Preheat the oven to 425 degrees. Arrange the bones in a roasting pan in a single layer and roast for 45 minutes. Transfer the bones into a heavy stockpot. Toss in the bay leaves, thyme, peppercorns, onions, carrots, celeriac, and garlic. Pour in the red wine and water. Bring the liquid to a boil over high heat, then immediately lower the heat to medium-low, cover, and simmer for at least 12 and up to 18 hours, adding water as necessary to keep the bones submerged. Strain the broth through a fine-mesh sieve, discarding the solids, and pour it into jars. Place it in the fridge and allow the fat to harden. You can remove the hard fat and use it for cooking. Use up the broth within a week, or freeze immediately. Source: The Nourished Kitchen by Jennifer McGruther