This rich, nutrient-packed bone broth combines collagen-rich beef bones, roasted vegetables, and a touch of red wine, simmered for 10-12 hours for a deep, savory flavor. Perfect for soups, stews, or sipping, it’s a comforting, nourishing classic you can easily customize with your favorite seasonings.
by Chef Scott Mechura
Ingredients:
- 10 lbs./4.5 Kilo of beef bones
- 2 lbs./1 Kilo of ground burger
- ½ Cup/118 grams A.P. flour
- 4 stalks celery
- 3 onions
- 5 carrots
- Salt & pepper
- 5 whole cloves of garlic
- fresh thyme pack small bunch
- 1 Tbsp/15 ml whole black peppercorns
- 3-4 whole cloves
- 2 lbs./1 Kilo of mushrooms
- 16 oz./475 ml red wine
Directions:
Knuckles, femur and tail are most desirable for the collagen which contributes to mouthfeel and body.
- Toss bones and ground meat with flour, salt, and pepper and coat evenly. This will help the drying and browning of the bones and protein.
- Rough chop the onions, celery, carrots, and mushrooms. They do not need to be peeled, but they do need to be washed to remove any soil. Any mushroom will contribute to flavor, but Shiitake contribute additional umami.
- Roast bones, ground beef and vegetables until dark brown with some areas of black. The color is important. This also gives great mouth feel as well as flavor.
- After roasted, dump all ingredients in a medium to large pot. Add cool to room temperature water to an inch over the top of the solids. The process of heating non-hot water helps to pull the proper flavors and proteins out of the bones and ground beef.
- Bring to a simmer, turn down as low as possible, but so you still see some bubbles. Stir it, turning it over, and lower to a bare simmer for 10–12 hours. Overnight is ideal.
- Increase the heat to a medium to high simmer until the liquid has reduced by half. The evaporation is where the concentration of flavors comes into play.
- Strain into a smaller stock pot. Bring back to a simmer and taste. Feel free to add salt, pepper, and seasoning of personal choice at this point.
- Strain through an additional, finer strainer if desired. Transfer to storage container and cool to below 40°.
- When doing conversions, obviously 2 lbs. and 1 kilo don’t perfectly convert. That’s ok! These conversions won’t make or break your bone broth!
