fbpx

ROASTED BEEF AND MUSHROOM BROTH

YIELD: 2 quarts | PREP TIME: 5 minutes
STOVETOP: 5 to 7 hours | SLOW COOKER: 11 to 13 hours | PRESSURE COOKER: about 2 hours

  • 4 pounds beef bones (knuckle bones are best)
  • 1 large onion, unpeeled and quartered
  • 1 pound whole cremini mushrooms
  • 6 to 8 cloves garlic, unpeeled
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons salt
  • 10 to 12 black peppercorns
  • 2 sprigs fresh herbs, such as thyme, rosemary, or savory, or a combination

01 Preheat the oven to 450°F.

02 Place the beef bones in a large pot and cover with 3 quarts of cool water. Bring to a boil and cook for 3 to 5 minutes, until there is a good layer of scum at the top. Dump the entire contents of the pot into a clean sink. Rinse the bones well, scrubbing them with your hands a bit to get off any remaining scum.

03 Transfer the bones to a rimmed baking sheet along with the onion, mushrooms, and garlic. Roast for 30 to 45 minutes, until the bones are golden brown.

04 Wash the pot, then transfer the contents of the baking sheet to it. Add the vinegar, salt, and peppercorns. Cover with 3 quarts of cool water and bring to a boil.

05 Partially cover the pot and turn the heat down to low. Simmer for 4 to 6 hours, adding the herbs during the last hour of cooking.

06 Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetables as possible before discarding. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.

Slow Cooker Instructions: After completing Step 3, transfer the contents of the baking sheet to a slow cooker and add the vinegar, salt, peppercorns, and 2 quarts of cool water. Cook on low for 10 to 12 hours, adding the herbs during the last hour of cooking. Proceed with Step 6.
Pressure Cooker Instructions: After completing Step 3, transfer the contents of the baking sheet to a pressure cooker and add the vinegar, salt, peppercorns, and 2 quarts of cool water. Secure the lid and cook on high pressure for 1 hour. Allow the pressure to release naturally for 10 minutes before opening the lid. Add the herbs. Cook over high heat, uncovered (or use the sauté function if using a multi-cooker), and boil for 15 minutes. Proceed with Step 6.
AIP Modification: Omit the peppercorns.