Use a combination of beef marrow and knuckle bones and veal bones (preferably from grass fed and anti-biotic-free animals), to make a rich, flavourful broth. Add ox-tail or short ribs with some meat attached for added protein and flavour.
5 lbs/2.5 kg bones (beef and veal)
2 tbsp/30 mL tomato paste
2 onions, skin on, quartered
2 carrots, roughly chopped
1 stalk celery, roughly chopped
3 cloves garlic, unpeeled
2 tbsp/30 mL apple cider vinegar
1 tsp/5 mL peppercorns
Herb bundle: bay leaf, thyme, parsley
Water to cover – approx. 6L
- Preheat oven to 450°F/230°C. Arrange bones in a large roasting pan and roast until browned, about 30 minutes. Add tomato paste and stir to coat bones. Add onions, carrots and celery and roast until bones and vegetables are well browned, 30-40 minutes more.
- Transfer bones and vegetables into a large stock pot. Add garlic, cider vinegar, peppercorns and herbs and cover with water. Bring slowly to a boil, stirring and skimming frequently. Continue simmering a minimum 5 to 6 hours, skimming surface occasionally.
- Strain and discard bones and vegetables. Taste broth: reduce to concentrate the flavour if required. Ladle broth into 1-and 2-cup containers and chill. Store in the refrigerator up to 3 days, or freeze. Skim any fat that rises to the surface before using.
Makes 2-3 L/ 4-6 cups
