What my Mom and Grandmother just called Stock or Soup is now recognized for what it is – a big kettle of yummy and wellness.
Today Mr Hensong roasted up a big batch of beef marrow bones, then simmered them ALL DAY on the stove. Here’s how we make our broth, it’s not so much a recipe as a set of instructions you can change up to fit your needs. The steps are what’s important.
7-ish pounds beef marrow bones (they’ll be cut into pieces by your butcher)
2 large onions, chopped
2 cups of chopped vegetables/vegetable scraps/peelings (for us this is always raw celery, carrots, and other vegetable peelings we’ve saved – just NOT vegetables from the cabbage family)
20 peppercorns (Note – if you use ground pepper instead, start with a teaspoon; taste as you go along)
5 garlic cloves, peeled
3 bay leaves
1 bunch fresh thyme or 1 teaspoon dried thyme
2 tablespoons unfiltered apple cider vinegar (I use Braggs)
1 1/2 gallons water (approximately); use filtered if you can
Preheat the oven to 400 degrees F. Place the bones on a roasting pan (one you can put on a burner) and roast for 1 hour. Remove from the oven. Add the vegetables . Return to the oven and roast for another 30 minutes. Remove from the oven. Place the bones in a LARGE stock pot. Move the roasting pan to a burner and deglaze with water, scraping the bottom of the pan for browned particles. Pour the deglazed mixture into the stock pot with the bones. Add the peppercorns, garlic, and herbs. Add the water – as close to 1 1/2 gallons as you can get. Season with salt. Bring the liquid to a boil and reduce to a rolling simmer. Add the apple cider vinegar. Cook for 4 hours or more (can be a lot longer). Remove from the heat. Strain the liquid and discard the bones. Cool the broth, then refrigerate. The fat will float to the top and become solid, making it easy to remove. Save or discard the fat – whatever you wish to do.
At this point we canned our broth using our All American Pressure Canner. It’s the perfect size for the home kitchen.
Note: For this batch, we removed the marrow from the bones and pureed it into the finished stock. We now have a marrow bone puree to use for cooking. It has a different, creamier, look but tastes just as amazing as clear broth and includes all the goodness of the marrow.
Be creative with your broth – that’s your signature!