3 Oaks Beef Bone Broth


Ingredients 
  • 5-6 lbs 3 Oaks beef bones (soup/marrow bones, soup/knuckle bones, oxtail, leftover roast bones)
  • 1 lb 3 Oaks stew meat or cubed beef roast
  • 1 large onion, quartered
  • 2 carrots, cut in 3-4 pieces
  • 2 celery stalks, cut in 3-4 pieces
  • 1 parsnip, cut in 3-4 pieces
  • 1 head of garlic, sliced in half
  • 1 tomato, halved
  • 1 bay leaf
  • 1 Tbsp dried thyme or 5-6 sprigs fresh thyme
  • 1 Tbsp dried parsley or 1 small bunch fresh parsley
  • 1 tsp black peppercorns
  • 2 tsp kosher salt
Directions
  • Preheat oven to 400 degrees
  • Place beef bones, cubed meat, onion, and carrot on baking sheet, drizzle generously with olive oil, and roast for 45 minutes.
  • Add roasted bones, meat, and vegetables to large stock pot.
  • Add 1/2 cup water to roasting pan and scrape browned bits off pan. Carefully pour into stock pot.
  • Add remaining ingredients to stock pot and cover with 1-2 inches of water.
  • Simmer for minimum 3-4 hours or up to 6 hours for stronger flavor.
  • Strain broth and store in sealed containers in fridge or freezer.


Total cooking time: 4-7 hours
Makes: 10 to 12 cups.

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