It's a bone broth kind of day over here. Nourishing g-double-o-d goodness! I'm using some marrow bones and the bone from last night's rib-eye, herbs, onions, carrots, leeks, celery and black and pink peppercorns. I've been craving French onion soup so that will be next on the agenda.
Unlike most recipes, I haven't included quantities here and that's because it's a super flexible and forgiving recipe. Just know the bones add richness, carrots add sweetness and the leeks and onions add flavor so adjust to your liking and try to keep the ratios fairly even so there's not too much of any one thing except for the bones. You can go wild with the bones. It's bone broth after all.
Beef bones (marrow, knuckles, etc.)
Black & Pink peppercorns
1. Blanch your bones for about 20 mins first. To blanch, cover the bones with cold water, bring to a boil, and simmer for 20 minutes before draining and roasting.
2. Next, roast bones with roughly chopped carrots, celery, leeks and onions in a little olive oil for a good 45min at 450°F to get them nice and brown.
3. Dump everything into your biggest stock pot. Don't forget all the good brown stuff that sticks to the bottom of the pan. That's key for flavor and a deep rich brown color. I will often boil a little water, pour it in the empty pan and then use my spatula to scrap it all up.
4. Next cover the bones & veggies with filtered water. Add salt, pepper, bay leaf and herbs. Simmer simmer simmer for a long a** time and then you'll have something really quite divine. I typically simmer for up to 24 hours leaving the pot covered on the stove (with the gas off) overnight. Taste for seasoning.
5. Strain and store in the fridge (keeps for 5 days) or freezer (6 months). I like to freeze mine in small portions so I can just use what I need.