A slow-simmered beef broth made from Wagyu bones, vegetables, herbs and spices. Use it for soups, sauces, braising—or drink it warm on its own.
Makes: Approximately 3–4 quarts
Prep Time: 15 minutes
Cook Time: 12–24 hours
Ingredients
- 4–5 lbs Wagyu beef bones
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 large onion, quartered
- 1 head garlic, halved
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt, to taste after cooking
- Water, enough to cover the bones
Optional warming spices
- 1 cinnamon stick
- 1–2 star anise
Directions
- Heat oven to 425°F.
- Arrange beef bones on a baking sheet and roast for 30–40 minutes, turning once, until deeply browned.
- Transfer bones to a large stockpot.
- Add carrots, celery, onion, garlic, vinegar, herbs, peppercorns and optional spices.
- Cover everything with cold water.
- Bring just to a boil, then immediately reduce to a very gentle simmer.
- Simmer partially covered for at least 12 hours and up to 24 hours. Add water as needed to keep the bones submerged.
- Skim excess foam from the surface during the first few hours.
- Strain broth through a fine-mesh strainer.
- Cool and refrigerate. Once chilled, remove any excess hardened fat if desired.
- Season with salt when using.