Barrett’s Basic Beef Broth

My love affair with broth is almost as well-documented (and maligned) as my common law marriage to pickle juice, so this post is a foregone conclusion. The Chef made this just the other day “for fun” (a reason I obviously gave him crap for but secretly was super pleased with).

He points out that the 24-hour cooking time provides the added bonus of making the house smell amazing, and that is definitely true. Plus it freezes well, so he suggests you make a, shall we say, “boat”load? Sure. Boatload. Make that much.

5 lbs of beef bones 5 celery stalks, roughly chopped 2 large red onion, roughly chopped 4 carrots, roughly chopped handful of thyme sprigs water

1. Preheat oven to 400.

2. Place bones and veggies on a sheet pan. Rub with oil and roast until golden brown (about 30 minutes).

3. Place bones and veggies in a large pot. Cover with water (at least 4 quarts). Add thyme and simmer for 24 hours.

4. Strain.

5. Make something awesome with it. Obviously I suggest soup. Or just drinking it with a straw. Whichev.