Harvest Beef Bone Broth


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


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.

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