Ingredients
- 3kg beef bones, such as oxtail, short rib and shank
- 5.5L water
- 2 tablespoons red wine vinegar
- 3 onions, coarsely chopped
- 3 carrots, coarsely chopped
- 3 stalks celery, coarsely chopped
- 1 head garlic, cloves separated and peeled
- 120g parsley leaves
- 12 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 80g dried mushrooms, such as porcini
Method
Prep:30min › Extra time:14hr › Ready in:14hr30min
- Preheat oven to 200 C / Gas 6.
- Arrange bones on 2 rimmed baking trays and roast, turning occasionally, until well browned, about 45 minutes. Transfer bones to a large stockpot. Pour off fat from baking trays, reserving 1 tablespoon. Add water and vinegar to pot and bring to the boil. Reduce heat and gently simmer, skimming off foam occasionally, 1 1/2 hours.
- Meanwhile, arrange onions, carrots, celery and garlic on baking tray (same one used for roasting bones) and drizzle with reserved fat. Roast vegetables, tossing occasionally, until softened, about 40 minutes.
- Add vegetables to pot with bones, then stir in parsley, thyme, bay leaves, peppercorns and mushrooms. Keep heat low enough that liquid barely simmers, and cook 12 hours (or overnight).
- Strain soup through a fine sieve and discard solids. Skim any remaining foam and taste broth. To intensify flavour, transfer soup to a clean pot and boil to desired concentration.
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