Mushroom Beef Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time12 hr

4.8

(21)

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Ingredients

8 servings

4 lb beef bones (knuckle, marrow, or neck bones)
1 oz dried shiitake mushrooms
2 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium yellow onion, quartered
6 cloves garlic, smashed
2 tbsp apple cider vinegar
4 sprigs fresh thyme
3 sprigs fresh rosemary
4 sprigs fresh parsley
2 bay leaves
1 tsp ground turmeric
1 tsp fresh ginger, grated
1 tsp salt, plus more to taste
12 cups cold water, plus more as needed

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer in a large roasting pan and roast for 30–35 minutes, until deeply browned on the surface.
2
Transfer the roasted bones to a 12-quart (or larger) stockpot. Pour off and discard any excess fat from the roasting pan, then add 1 cup of the cold water to the pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.

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