About the Recipe
This robust and savory wagyu beef broth can be the used as a base for soups and stews, but it also makes a satisfying and nourishing drink on its own.
Ingredients
Carrots
Onions
Celery
Garlic
Bay leaves
Whole black peppercorns
Whole star anise
Cinnamon sticks
Apple cider vinegar
Preparation
Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30-35 minutes. They don’t need to cook all through just browned.
Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2-3 hours. While simmering, occasionally skim fat and foam from the top using a large spoon or ladle.
Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours.
Remove meat and bones; reserve meat for another use (such as soup). Pour beef broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container or freeze for future use.