Recipes Nugget Markets Signature Recipes
Beef Bone Broth
- Prep time
- 10 minutes PT10M
- Cook time
- 11–13 hours PT13H
- Yield
- 1 quart
- Difficulty
Use this flavorful broth in soups or sauces, or drink it on its own.
Ingredients
- 2 tablespoons vegetable oil
- 1½ pounds beef shank, 1½ inches thick
- 3 pounds beef marrow bones, cut into 2-inch lengths
- 1 onion
- 1 carrot
- 2 stalks celery
- 3 cloves garlic
- 1 bay leaf
- 6 sprigs thyme
- 10 peppercorns
- Salt, to taste
Preparation
Heat oven to 400°F.
In a 1-gallon stock pot, sear the beef shanks in vegetable oil until brown on both sides. Transfer the shanks to a lined baking sheet with the marrow bones and roast in the oven for 30 minutes, until they are a deep brown color.
Add remaining ingredients to the stock pot and cook over medium heat for 15–20 minutes, until well caramelized. Add the roasted shanks and bones back into the pot and add water until bones are just covered. Bring to a simmer and cook for 10–12 hours.
Skim the top of the stock with a ladle to remove any excess fat and particulates that rise to the top. Add more water as needed to keep the bones covered. Strain the broth, season as desired and chill. Any excess fat left on top will solidify when chilled and can easily be removed when cold.