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Beef Bone Broth with Wagyu Beef Soup Bone
Prep Time: 30 Minutes
Cook Time: 8-24 Hours
Servings: 8 Cups
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Fullblood Wagyu beef soup bone out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU BEEF SOUP BONE AND VEGETABLES
Preheat the grill to 450°F
Meanwhile, place the Wagyu beef soup bone, sliced carrots, trimmed and sliced leek, peeled and quartered onion, halved garlic bulb, and sliced celery in a grill pan.
Once the grill is preheated, place the loaded pan on the grill.
After 20 minutes, toss the mixture.
Then, continue cooking for another 15-20 minutes until the Wagyu beef and vegetables are thoroughly browned.
Once everything has browned, remove the pan from the grill.
Take the contents out of the grill pan, and place them into the stock pot.
PREPARING THE WAGYU BEEF BONE BROTH
Next, add the red wine, bay leaves, black peppercorns, apple cider vinegar, and water to the stock pot (with the Wagyu beef and vegetables).
Cover the stock pot, and place it over high heat on the stove.
Bring the mixture to a boil.
Once boiling, reduce the heat to a low simmer.
Slightly uncover the pot (keep the lid on the pot with a small opening).
Continue simmering for 8-24 hours, while skimming the mixture periodically to remove any fat from the top.
NOTE: The longer the mixture simmers, the better the broth flavor will be. Do not leave the pot unattended while cooking.
Once the broth has reached the desired doneness, turn off the stove, and remove the pot from the heat.
Ladle the broth into a large measuring cup over a mesh strainer to catch any large particles. Keep the strained liquid, and discard the remains/large particles.
Pour the strained Wagyu beef bone broth into mason jars, and allow it to rest until the liquid comes down to room temperature.
Store in the refrigerator until ready to use!
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