Wagyu Beef Broth
| Provided By | KC Cattle Co's Tyler Hines |
| Prep Time | 15 Minutes |
| Cook Time | 9 Hours |
| Servings # | 10 |
Did you know we have Wagyu Beef Bones perfect for making Wagyu Beef Broth? This delicious broth can be added to numerous recipes and kept frozen for months for any time you need it!
Ingredients
- 5 lbs
- 2 tsp
- 4 celery ribs
- 4 medium carrots
- 1 large onion
- 4 bay leaves
- 4 cloves garlic
- 2 tsp black pepper
- 2 1/2 tsp parsley
- 1 1/2 tsp thyme
- 1 1/2 tsp marjoram
- 1 1/2 tsp oregano
- 2 tbsp olive oil
Directions
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Gather your ingredients
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Place Wagyu Soup Bones on large baking sheet and roast for 30 minutes at 450FWhile the bones are roasting, you can chop up your onion, celery and carrots
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Flip soup bones over
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Place onions, celery and carrots on baking sheet amongst the soup bones, drizzle with olive oil, and roast for an additional 30 minutes at 450F
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Transfer the entirety of the baking sheet to a large pot or dutch oven followed by the bay leaves, garlic, pepper, parsley, thyme, marjoram, oregano and salt.
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Fill pot with enough water to surpass the top of the bones by 1-2 inches
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Bring to a simmer (you want this to be around 190F), cover, and maintain that temperature for 8 hours
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Do not stir the broth during the 8 hours, other than to skim the top for fat (if necessary)
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After 8 hours, use a strainer to filter out all bones, veggies and herbs. Discard them.
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Store beef broth for future use!Broth is good in the fridge for up to 7 days and the freezer for 6 months. Enjoy in all of your recipes!
