Harvest Beef Bone Broth

Ingredients:

1 lb beef shank

2 lbs bone-in beef short rib

3 lbs oxtail

2 Tbs Harvest Wild Mushroom & Sage Olive Oil, divided

2 Tbs tomato paste

1/4 cup Harvest Neapolitan Herb Balsamic Vinegar

3-4 good-size carrots, peeled and chopped into 1-inch chunks

3 celery stalks, chopped into 1-inch chunks

2 white or yellow onions, halved and peeled

1 (14.5-oz) can whole tomatoes

1 head garlic, cut in half on the equator to reveal cloves

1/4 oz dried shiitake mushrooms (about 4 mushroom caps)

1 Tbs whole peppercorns

Directions:

Heat oven to 350 degrees. Place meat in a roasting pan or rimmed baking sheet and drizzle with most of the Wild Mushroom & Sage Olive Oil, reserving just a bit to mix into and thin out the tomato paste. Once mixed together, brush tomato-and-oil mixture all over the meat and roast until good color begins to develop, about 45 minutes. (Meat will not be fully cooked; color is more important than doneness at this point.)

Transfer roasted meat and bones to a large (at least 12-quart), heavy-bottomed stockpot. Add drippings from roasting pan, the Neapolitan Herb Balsamic Vinegar, and enough cold water to cover by about 3 inches, roughly 6 quarts. Bring everything to a rapid boil, then reduce heat to a gentle simmer. Continue simmering, uncovered, for 3 hours, periodically skimming fat and foam from the top.

Add the rest of the ingredients and continue to simmer, uncovered, for a bare minimum of 3 hours and up to 24; the longer, the better.

Once broth has simmered long enough for your liking, remove solid meat and vegetables with a slotted spoon or tongs and transfer to a colander set over a large bowl; allow to drain while you strain the rest of the broth.

Working in batches, pour broth through a fine-mesh strainer set over a second large bowl. Stir small solids with a spoon to move them around and allow broth to filter through as cleanly as possible; repeat process two more times, or until broth shows no more traces of solid matter. Repeat with runoff from large solids; the solids themselves can be reserved for another use, eaten, or discarded.

Once broth is strained and cooled, transfer to an airtight container and refrigerate or freeze.

How’d the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest