Ironroot Deep-Forge Broth

Ingredients

• 4 pounds beef marrow, knuckle, or joint bones
• 1 pound meaty beef shank or lean stew beef
• 14 cups cold water, plus more as needed
• 1 medium carrot, halved
• 1 celery stalk, halved
• 1 small yellow onion, quartered
• 2 bay leaves
• 8 whole black peppercorns
• 2 tablespoons apple cider vinegar

Directions

1. 1

   Heat the oven to 425°F / 218°C. Arrange bones and meat on a rimmed sheet pan. Roast 35 to 40 minutes, turning once, until well browned but not burned.

2. 2

   Transfer everything to a large stockpot. Add water, carrot, celery, onion, bay leaves, peppercorns, and vinegar. Bring just to a boil, then reduce immediately to the gentlest simmer.

3. 3

   Skim foam during the first hour. Simmer partially covered for 8 to 12 hours. Add hot water as necessary to keep the bones mostly submerged.

4. 4

   Strain through a fine-mesh strainer lined with cheesecloth. Do not crush solids into the broth. Discard all bones, meat, vegetables, and seasonings.

5. 5

   Divide into shallow containers and refrigerate within 2 hours at 40°F / 4°C or below. When fully chilled, remove the hardened fat layer.

6. 6

   Strain again if necessary. Reheat the needed serving to 165°F / 74°C, then cool to a comfortable drinking temperature.

7. 7

   Refrigerate up to 3 days. Freeze in small servings up to 2 months for best quality. Thaw under refrigeration and reheat once.