Roasted Beef Bone Broth with Shallots and Rosemary

The Broth Kitchen • Recipe 02 • IndigoKoi Wellness, LLC

Roasted shallots and browned bones create a deep, savory base with enough character for mushrooms, barley or a slow-cooked stew.

Strained bone broth | Yield: About 8 cups | Time: 25 minutes active; 7–9 hours total

Ingredients

• 4 pounds beef soup bones, a mixture of joints and meaty bones

• 4 shallots, peeled and halved

• 2 carrots, chopped

• 1 tablespoon olive oil

• 14 cups water, plus hot water as needed

• 2 celery stalks, chopped

• 2 small rosemary sprigs

• 1 bay leaf

• ½ teaspoon black peppercorns

• Salt to taste, optional

Method

1. Heat oven to 425°F. Toss bones, shallots and carrots with oil in a roasting pan; roast 40–45 minutes, turning once, until browned.

2. Transfer to a large stockpot. Loosen browned pan juices with a little of the measured water and add them to the pot, leaving any burned bits behind.

3. Add remaining water, bring to a boil and reduce to a gentle simmer. Partly cover and cook 5–7 hours; check regularly and add hot water to keep bones submerged.

4. Add celery, rosemary, bay and peppercorns during the final hour. Strain carefully, discard solids and season the finished broth.

Coach Winona’s kitchen note

For a lighter finish, chill promptly using the storage guidance below, then lift off the firm surface fat. Never leave a simmering stovetop pot unattended.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety