Beef-Bone Broth

By RoketJSquerl

Ingredients

• 2 lb (900 gm) beef shanks
• 2 lb (900 – 1 kg) beef short ribs
• Olive oil, black pepper, sea salt to taste
• 1.5 tbsp tomato paste
• 1 large onion, quartered
• 2 medium carrots, peeled and coarsely chopped
• 2 large celery stalks, coarsely chopped
• 1/2 (60 ml) cup apple cider vinegar
• 1/2 (30 gm) cup chopped fresh parsley
• 1 bay leaf
• 6 black peppercorns
• 4 garlic cloves
• Soy Eggs

Details

Servings 1
Adapted from theprimlanikitchen.com

Preparation

Step 1

Directions:

Position a rack in the middles of the oven and preheat to 425 F (220 C).
In a large shallow roasting pan, combine the beef shanks and short ribs. Coat with olive oil, tomato paste, and sprinkle with salt and pepper. Add the onions, carrots, and celery. Roast for 15 minutes, flip the meat and vegetables and continue roasting for another 45 minutes. Remove the pan from oven and deglaze with cider vinegar.
In a large stock pot, combine the roasted meat and vegetables, pan juices, parsley, garlic, bay leaf, peppercorn, and salt. Add enough cold water to barely cover and bring to boil over high heat. Simmer uncovered over low heat for 45 minutes. Partially cover the pan and simmer for 1-3 hours. (I cooked the stock for a total of 1 hr 45 minutes, by then the meat was fork tender).
Chill the stock for several hours or overnight to remove the layer of hardened fat from the top. Reheat the stock for further use.