My suggestion is to make one big batch of bone broth with all the bones you can fit in your stock pot with the same amount of other ingredients and then once complete, chill and separate into sandwich size zipper bags, label with "bone broth" and current date and freeze until needed. The current recipe will yield approximately 6-8 bags. Each bag will hold about 2 cups (16 oz of broth).
This will be the base of all your recipes that call for beef stock.
This recipe with take several hours overall, but MOST of the time is just waiting for the reduction of the broth.
- 7 lbs of beef bones (more if available!)
- 1 bunch of celery-cut1 horse carrot (or about 1 pound of smaller carrots)-cut into smaller pieces
- 2 large yellow onions-large dice
- 1/4 cup peppercorns
- 1 head of garlic-skin removed
- 10 bay leaves
- 1 bunch thyme
- 2 bunches parsley stems (mince and keep parsley leaves for garnishing finished plates)
- Enough cold water to cover all ingredients
What to do:
- Begin by rinsing all meat and vegetables well in cold water. Pat dry.
- Preheat and roast bones in 350 degree oven for 45 minutes.
- Add onions, celery, carrots and garlic and continue roasting for another 45 minutes.
- Empty entire pan (yes, liquified fat also) into stock pot. Add parsley stems, thyme, bay leaves and peppercorns. Fill stock pot with cold water.
- Boil until liquid is reduced by 2/3's. Depending on the size of your stock pot this may take several hours or even overnight. (If it is overnight, reduce your stove to just a slow simmer).
- Remove bones, parsley stems and thyme from broth.
- Strain liquid and discard solids.
- Chill broth overnight or until thin fat layer forms on top of liquid. Remove fat layer and discard.
- Portion broth in zipper style sandwich bags, label, date and store in freezer until needed.
We will be using this in upcoming recipes. Until then...Happy Eating!
-- Chef JB