Beef Bone Broth

About this cut

Made from the marrow and joint bones of our own Black Angus, roasted first and then simmered long and slow. It gels when it cools, which is what happens when broth is made from real bones and given enough time.

Good for

Soups, stews, braises, and anywhere you'd otherwise use water: rice, beans, gravy, pan sauces. Or heat a mug with a little salt on a cold morning and drink it straight.

From our kitchen

We keep a jar in the fridge all winter and cook our rice in it instead of water.

Two cups of broth to one cup of rice, a pinch of salt, a knob of butter, lid on, low heat until the liquid's gone. It comes out golden and tastes like something instead of nothing. Nobody in this house has ever remarked on it, which is how you know it's working. We put it under whatever's braising that night: short ribs, chuck roast, chicken thighs. Whatever broth is left goes into a mug with salt and pepper for whoever's been outside longest.

Storage

Keeps about a year in the freezer. Thaw it overnight in the fridge, then use it within a few days.