Hearty Beef Broth with Veggies and Wild Rice
With the most snow Minnesota has seen in decades, we have the old timers talking about the olden days, walking 10 miles up hill to school, with 25 pound rucksacks, and …well we get it. Life was tough back in the day!
So before Grandpa Joe and Uncle Colm come round to spin yarn, no better time to get out the stock pot and make a batch of beef broth! A versatile staple in any pantry and the base for many soups and other winter dishes, let me show a simple way to create Beef Broth.
Ingredients
- 6 lbs Raw Beef Bones
- Mirepoix - 5 Large Carrots, 2 White Onions, and 5 Celery Stalks (Rough Chop)
- Mirepoix - 3 Large Carrots, 1 White Onion, and 3 Celery Stalks (Medium Dice, blanched and added to hot soup for service, optional)
- Salt
- Pepper
- 2 Quarts Beef Stock
- 3 Tbsp of Grape Seed Oil (Or Vegetable Oil)
24 cups of water
1. Pre-heat the oven to 475 Degrees
2. Rough chop your mirepoix and arrange half on a sheet pan. Season generously with Salt and Pepper and mix in 3 Tbsp of Grape Seed Oil
3. Wash bones in a colander and pat dry. Arrange marrow side up and season with salt and pepper
4. Roast for 18-20 minutes or until you have a nice color on the bones and melting marrow
5. Add 24 cups of water and 2 quarts of beef broth to your stock pot
6. Bring pot to just below a boil, then simmer. Skim the surface to remove impurities and repeat as many times as necessary.
7. Over low heat, let the bones cook down and develop the flavor for 5-8 hours.
8. Stain through a fine mesh china cap as many times as needed for the clarity desired and season to taste. Serve with blanched mirepoix, or add a protein such as meatballs, short rib, or wild rice.