Nose to tail: proper beef broth from the bones
Nothing wasted. Roasted bones from a retired dairy cow make a deep, golden broth for soups, gravies and risotto.
Ingredients
- 2.5 kg retired dairy cow bones (marrow, knuckle and some meaty ribs)
- 2 onions, halved
- 2 carrots
- 2 sticks celery
- 1 tbsp tomato purée
- 2 bay leaves and a few peppercorns
- 4 litres cold water
Method
- Roast the bones and vegetables at 210°C for 45 minutes, until deep brown, brushing the tomato purée over the bones for the last 10 minutes.
- Move everything to a large pot, deglaze the roasting tin with a splash of water and add that too.
- Cover with the cold water, add the bay and peppercorns, and bring just to a simmer. Skim off the foam.
- Simmer very gently, uncovered, for 8 to 10 hours. Top up with water to keep the bones covered.
- Strain, cool quickly, and refrigerate. Lift off the fat when set. Keeps 4 days in the fridge, or 3 months frozen.
Tip
The fat you lift off is beef dripping. Keep it: it’s the best thing to sear your steaks in.