- 5 pounds beef soup bones
- 2 bay leaves
- 4 sprigs thyme
- 3 tablespoons whole black peppercorns
- 2 large yellow onions, quartered
- 3 carrots, chopped
- 2 celeriac, peeled and chopped
- 4 cloves garlic, smashed
- 1 cup red wine
- 2 gallons water, plus more as needed
Preheat the oven to 425°F.
Arrange the bones in a roasting pan in a single layer and roast for 45 minutes. Transfer the bones to a heavy stockpot. Toss in the bay leaves, thyme, peppercorns, onions, carrots, celeriac, and garlic. Pour in the red wine and water.
Bring the liquid to a boil over high heat, then immediately lower the heat to medium-low, cover, and simmer for at least 12 and up to 18 hours, adding water as necessary to keep the bones submerged.
Strain the broth through a fine-mesh sieve, discard the solids, and pour the broth into jars. Cover the jars and place them in the fridge; you can remove the fat that hardens on the surface and use it for cooking. Use up the broth within a week, or freeze it for up to 6 months.
Related Recipe: Pot Roast with Apples, Sweet Potatoes and Prunes
Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther (Ten Speed Press, © 2014).