Beef Bone Broth
This recipe is not hard but it does require long slow simmer times, but sooooo worth it! | www.lakesidetable.com
- 6 pounds lean beef bones raw
- 2 medium onions quartered
- 2 large carrots rough chop
- 2 medium celery rough chop
- 1 bay leaf
- 6 thyme stalks
Cover bones with water and bring to a boil. Reduce heat and boil for 15 minutes.
Pour water off and discard it. Clean the pot. Give the bones a rinse with clean water.
Cover bones again in the pot with water. Simmer for 12 hours. Pour this water off and reserve it.
Cover bones once again with water. Add onions, carrots, bay leaf, thyme, and celery. Cover and simmer for up to 24 hours. As water evaporates, use a pastry brush to wash the sides of the pot and incorporate the residue back into the broth. (This is flavor!) Add more water as needed.
Remove bones. Add reserved beef water to this stock. Increase heat and reduce liquid, continuing to brush the sides with water. Taste and correct seasoning.
Best Restaurant Style Demi Glaze
After you've made yourself a big ol' pot of bone broth (recipe below), save it in an air tight container in the refrigerator for up to a week or freeze it for up to 3 months. To make the best demi glaze you've ever had, simply take 2 cups of this bone broth (no salt added) and reduce it down over a high heat in a sauce pan. Reducing is basically restaurantese for "boil the freaking tar out of something until you have less." Your going to get the broth boiling and then wet a basting brush (or BBQ brush) with the broth and incorporate the residue from the sides into the boiling broth. Do this until you have about 3/4 cup of broth. It should be pretty thick. Taste and add a little sea salt if needed. Whisk in 1 tablespoon of butter and pour over your Herb Butter Steak. This glaze over this steak is life altering.