Winter's Bone Broth With Horseradish Black Garlic and Persian Lime
Recipe Courtesy of Andrea Gentl
Prep time: 30 mins | Cook time: 1 day 1 hr
Total time: 1 day 1 hr 30 mins | Serves: 10-12 cups
Ingredients
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3 lbs. of Beef shin bones
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3 lbs. meaty bones such as beef shank or short ribs
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2 tablespoons Sicilian oregano
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2 tablespoons extra virgin olive oil
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2 medium yellow onions, halved with skins on
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4 whole heads black fermented garlic
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2 whole heads garlic
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2 whole Persian limes
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2 cups chopped horseradish
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1 celery root quartered
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1 parsley root quartered
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1 bundle of aromatics like thyme and parsley
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1/4 cup juniper vinegar or apple cider vinegar
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2 tbsp. kosher salt
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20 cups filtered water
Instructions
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Preheat oven to 400
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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.
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When the bones are cooled, place in a large stock pot. I used a 7 quart Staub pot. Add remaining ingredients
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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.)
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Discard bones and other large debris and pour through a fine mesh strainer or a colander lined with cheesecloth.
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Add salt to taste.