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.
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.