Beef Broth (Brodo Di Manzo)

A rich-flavored beef stock that starts by roasting the bones.

• Ready In: 5 hrs 20 mins
• Yields: 4 quarts

Ingredients

• 7  lbs  beef bones
•  olive oil, for coating the bones
• 1  large onion, unpeeled, coarsely chopped
• 1  large carrot, coarsely chopped
• 1  celery, with tops coarsely chopped
• 1⁄4 cup mushroom
• 1  head garlic
• 5  sprigs fresh Italian parsley
• 5  sprigs fresh thyme
• 2  bay leaves
• 10  peppercorns
• 6 -7  quarts water

Directions

1. Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan.
2. Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.
3. Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.
4. Add water to cover by 4 inches; bring to a simmer.
5. Skim off scum and fat until broth is clear.
6. Simmer broth gently for 4 hours; strain the broth.
7. Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.