Ingredients
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4–5 lbs Wagyu beef bones (mix of marrow bones, knuckle, oxtail, and some meaty bones)
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1–2 lbs Wagyu beef shank or short rib (optional, for extra flavor)
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2 medium onions, quartered
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3 carrots, roughly chopped
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3 celery stalks, roughly chopped
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1 head garlic, halved crosswise
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2–3 inch piece of ginger, sliced
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2 tbsp apple cider vinegar (helps extract minerals)
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2–3 bay leaves
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1 tbsp black peppercorns
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2–3 sprigs thyme (or rosemary)
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1 bunch parsley stems
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1–2 pieces kombu (optional, for extra umami & minerals)
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Water (enough to cover bones in pot)
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Salt, to taste
Instructions
1. Roast the Bones (for depth of flavor)
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Preheat oven to 425°F (220°C).
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Spread bones (and any meaty cuts) on a baking sheet.
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Roast for 30–40 minutes, turning once, until browned.
2. Build the Broth
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Place roasted bones into a large stock pot.
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Add carrots, celery, onions, garlic, ginger, vinegar, bay leaves, peppercorns, thyme, parsley stems, and kombu (if using).
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Cover with cold water, leaving 2–3 inches at the top.
3. Simmer Low & Slow
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Bring to a gentle boil, then immediately reduce to the lowest simmer.
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Skim off foam/impurities during the first hour.
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Simmer 12–24 hours (the longer, the richer). Add water as needed to keep bones covered.
4. Strain & Finish
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Remove bones and large solids with tongs.
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Strain broth through a fine mesh sieve into another pot or large bowl.
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Season with salt to taste.
5. Chill & Store
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Let cool, then refrigerate overnight.
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A gelatin-rich broth will gel slightly when cold (that’s a good sign of collagen).
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Keeps 5–6 days in the fridge, or freeze in portions up to 3 months.
Serving Ideas
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Sip hot as a nutrient-rich tonic.
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Use as a base for ramen, pho, or stews.
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Enrich risottos or sauces with a splash of warmed Wagyu broth.
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