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Fullblood Wagyu Beef Bone Broth

Fullblood Wagyu Beef Bone Broth

Prep Time: 60 Minutes
Cook Time: 24 Hours
Servings: 8 Quarts
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 5 LB Double 8 Cattle Company Fullblood Wagyu Soup Bones
  • 4 Medium Carrots (unpeeled, cut into 2-inch rounds)
  • 2 Leeks (ends trimmed, cut into 2-inch rounds)
  • 1 Medium Yellow Onion (peeled and quartered)
  • 1 Large Red Onion (unpeeled - the skins will act as a natural dye and make the broth richer in color, quartered)
  • 2 Garlic Heads (halved crosswise)
  • 4 Celery Stalks (cut into 2-inch pieces)
  • 5 Bay Leaves
  • 2 TBSP Black Peppercorns
  • 3 TBSP Cider Vinegar
  • 8 QT Cold Water


      • 12 Quart Stock Pot
      • Rimmed Baking Sheet
      • Parchment Paper
      • Fine Mesh Sieve


      Pull the Fullblood Wagyu beef soup bones from the freezer, and place them in the refrigerator 24 hours before starting this recipe.


      Preheat your oven to 450°F.

      Place the Fullblood Wagyu beef soup bones, carrots, leeks, yellow onion, red onion, and garlic on a rimmed baking sheet with parchment paper.

      Place it in the oven, and roast for 30 minutes.

      Pull the baking sheet from the oven. Turn the soup bones and the vegetables.

      Then, return the soup bones and vegetables to the oven. Continue to roast for about 30 minutes more or until deeply browned.


      Fill the stock pot with 8 quarts of cold water.

      Add all of the items on the baking sheet (including any juices) to the stock pot.

      Add the celery, bay leaves, peppercorns, and cider vinegar to the stock pot as well.

      Bring the pot to a simmer on medium-high heat.

      Reduce the heat to a very low simmer and cook, while skimming foam and excess fat occasionally. Cook for at least 8 hours, but up to 24 hours on the stove top. Do not leave the pot on the stove top unattended.

      The longer you simmer it, the richer your broth will be.

      Add more water if necessary to ensure the bones and vegetables are fully submerged.

      Instead of cooking the broth on the stove top, you can cook the broth in a large slow cooker on low for 24 hours.


      Remove the stock pot from the heat, and let it cool.

      Strain the broth using a fine mesh sieve, and discard the soup bones and vegetables.

      Let the broth continue to cool until it’s barely warm. Then, refrigerate the broth in small containers overnight.

      Remove the solidified fat from the top of the chilled broth.

      Add a little salt, and sip the warmed Fullblood Wagyu beef bone broth. Or, use it as a base for cooking other delicious dishes!


      NOTE: The bone broth can be frozen for up to a year. 


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