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Beef Broth

Ever the frugal cook, I pull the meat from the long-stewed bones in this recipe and add it to marinara to make a Sicilian-style ragu

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MAKES 10 CUPS [2.4 L]

ACTIVE TIME 15 MINUTES

TOTAL TIME 8 TO 9 HOURS

5 lb [2.3 kg] meaty beef bones (a mix of oxtails, knuckle bones, and shank bones)

2 large carrots, coarsely chopped

2 large celery stalks, coarsely chopped

1 large yellow onion, coarsely chopped, with skins

2 Tbsp tomato paste

10 black peppercorns

2 bay leaves

6 sprigs fresh thyme

1.

Adjust an oven rack so that it is 6 in [15 cm] below the heating element, and preheat the broiler on high.

Line a rimmed baking sheet with aluminum foil.

2.

Arrange the beef bones in an even layer on the prepared baking sheet.

Broil until the tops are browned, 6 to 8 minutes.

Flip the bones with tongs and broil on the second side until well browned, 5 minutes more.

3.

In a 7-qt/6.5-L slow cooker, combine the bones with the carrots, celery, onion, tomato paste, peppercorns, bay leaves, and thyme.

Cover with 8 cups [2 L] of cold water.

Cover the cooker and cook on low heat for 8 to 9 hours.

4.

Strain the broth through a fine-mesh sieve into a large bowl.

Refrigerate the broth, uncovered, until cool.

Spoon off and discard the hard fat that has settled on top of the broth.

Store in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

STOVE-TOP VARIATION:

Broil the bones as instructed above.

Combine the broiled bones, carrots, celery, onion, tomato paste, peppercorns, bay leaves, and thyme in a large soup pot.

Add 8 cups [2 L] of cold water and bring to a boil over high heat.

Reduce heat to low, cover, and simmer gently for 3 hours.

Strain the broth, refrigerate, skim, and store as directed above.

Cooking Beans from Scratch

Bean

Quantity Dried