EASY BEEF BONE BROTH

There are many ways to make bone broth. I like this method because is it very simple. Full disclosure, I do not roast or blanch the bones or vegetables. I have made this both ways and I really like this easy to make method. I just toss everything in a large stock pot and simmer for about 6-8 hours, skimming the foam on top at first. Another key to making great broth is to put in the fridge overnight after cooking then remove the fat from the surface the next day. Double or triple straining including through a cheesecloth will give you a fresh, clean, light broth ready for drinking or using in your favorite recipes. Yeah, it takes a while and costs more, but the result is miles ahead of the store bought stuff.

This bone broth is ready for making Pho or any soup. I make this simple then add things like star anise and cinnamon sticks for making a pho broth later.

INGREDIENTS:

• 8-9 pounds of large beef bones

• 3-4 pounds of beef, like a chuck or brisket, leave whole (I used a small brisket flat)

• 2 medium onions, quartered (leave skin on)

• 2-3 celery ribs, rough chop

• 2 large carrots, rough chop

• 4 garlic cloves, smashed

• 2 tbsp whole black peppercorns

• 2 bay leaves

• 5-6 sprigs of fresh parsley

• Kosher salt for seasoning to taste when done

DIRECTIONS:

• Place the bones in the bottom of a large stock pot. Add the rest of the ingredients except the salt and cover with water by at least 3 inches. Bring to a simmer. Using a spoon or ladle, skim the foam that comes to the surface. This should be done a few times at the beginning. It will yield a cleaner broth.

• Lower the heat to a low simmer and cook uncovered for 6-8 hours. Add more water if needed to keep everything covered.

• When done cooking, remove all the bones and vegetables and discard. Remove the beef and save for something else. Place the broth in a smaller pot like a Dutch oven.

• Place in the fridge overnight. The next day, remove the fat layer on the surface and discard.

• Heat the broth to just warm. Strain through a fine wire sieve. Then strain again through some cheese cloth. This can be done a couple times if desired.

• Return to the pot and bring to a boil. Let it simmer until reduced by about half. You should have about 5-6 cups of broth.

• Season to taste with Kosher salt. Freeze for future use.