This broth recipe can be used as a base for sauces or soups but is also great for sipping as is. With a longer cooking time than stock, and the addition of Osso Buco, this broth has a hearty dose of marrow and gelatin giving it an extremely rich mouthfeel.
While this broth has a myriad of uses, we like ours with a little salt, lime juice, chopped ginger, and a couple slices of a Thai bird or spicy chili. It really wakes you up on a cold day.
Porter Road Beef Broth
5 lbs Bag of Beef Bones (and any leftover bones from steaks or roasts that you left in your freezer)
2 lbs Beef Osso Buco
1 Large Yellow Onion, Chopped
1 Carrot, Rough Chopped
1 Rib Celery, Rough Chopped
1/4 c Ginger, Chopped
4 ea. Bay Leaves
1/2 Cup Raw Apple Cider Vinegar
6 Quarts Cold Water, or enough to cover bones completely
Add all ingredients to a large stock pot and bring to a simmer.
Skim any foam that rises to the top.
Cook on low for 24 to 36 hours, making sure that the temperature never drops below 180°F.
Strain out all solids, and cool. Use within three days or freeze.