Here on the East Coast, we are the midst of our first winter storm of 2016. Nothing feels better on a snowy day than a good bowl of hot broth or anytime for that matter. I make mine in big batches and freeze it so it can be ready for the next storm! Below is a recipe I developed for Toast UK. It is a rich dark beef bone broth with hits of horseradish and smokey fermented garlic and just a touch of Persian lime. Enjoy wherever you are! xx
WINTER'S BONE. BONE BOTH WITH HORSERADISH. FERMENTED BLACK GARLIC AND PERSIAN LIME.
3 lbs. of Beef shin bones
3 lbs. meaty bones such as beef shank or short ribs
2 tablespoons Sicilian oregano
2 tablespoons extra virgin olive oil
Preheat oven to 400
Place bones on a large roasting tray
Sprinkle with Sicilian oregano
Generously salt the bones
Drizzle with olive oil
Roast bones for 1 hour turning midway through.
Remove bones from oven and cool.
When the bones are cooled, place in a large stock pot. I used a 7 quart Staub pot.
Add remaining ingredients
2 medium yellow onions, halved with skins on
4 whole heads black fermented garlic
2 whole heads garlic
2 whole Persian limes
2 cups chopped horseradish
1 celery root quartered
1 parsley root quartered
1 bundle of aromatics like thyme and parsley
1/4 cup juniper vinegar or apple cider vinegar
2 tbsp. kosher salt
20 cups filtered water
Add the water and allow the stock to come to a rapid boil, then lower heat to a bare simmer for 12-24 hours.
(don’t be afraid to add more water along the way if need be.)
Discard bones and other large debris and pour through a fine mesh strainer or a colander lined with cheesecloth.
makes 10-12 cups
Add salt to taste.
images ©Andrea Gentl/Gentl and Hyers 2015
recipes ©Hungry Ghost 2015