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Homemade Beef Broth
This robust beef broth gets rich color and deep flavor by first roasting beef shanks and vegetables before slowly simmering on the stovetop. Dried shiitake mushrooms lend loads of umami to the broth; they’re optional, so feel free to skip them, or just toss in a couple if you don’t want to use a full ounce. A tall, narrowish stockpot with a capacity of about 8 quarts works best because it allows less evaporation than a wider Dutch oven. If you only have a wide Dutch oven, partially cover the pot during simmering so the broth does not over-reduce. After simmering, the meat on the shanks will be fall-off-the-bone tender; it won’t have much flavor, but it can be repurposed. If using the broth right away, after straining make sure to use a spoon to skim off the fat on the surface. If making ahead, however, the easiest way to defat the broth is to refrigerate it until fully chilled, then scrape off the congealed fat.
Makes about
2 quarts
5½ hours
30 minutes active, plus cooling
Ingredients
-
3
pounds bone-in beef shanks (about 1 inch thick)
-
8
ounces cremini mushrooms, left whole if small or medium, halved if large
Directions
-
01Heat the oven to 475°F with a rack in the middle position. Arrange the beef shanks in a single layer on one side of a large roasting pan. On the other side, toss the cremini mushrooms, celery, onion and carrot with the oil and 1 teaspoon salt. Roast, without stirring, until well browned, about 1 hour.
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