Beef Bone Broth with Wild Mushrooms
Beef Bone Broth with Wild Mushrooms

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beef bone broth with wild mushrooms. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Beef Bone Broth with Wild Mushrooms is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Beef Bone Broth with Wild Mushrooms is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook beef bone broth with wild mushrooms using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Beef Bone Broth with Wild Mushrooms:
  1. Take beef bones from your butcher
  2. Get 2 sticks celery
  3. Make ready 1 large onion
  4. Get 1 leek (if you have one)
  5. Make ready carrot (although I'm not sure I'd use one again as I think it made the stock cloudy)
  6. Make ready 2 bay leaves
  7. Make ready 2 shallots or a small onion
  8. Take 1 bag mixed dried mushrooms
  9. Get black peppercorns
  10. Take sea salt
Steps to make Beef Bone Broth with Wild Mushrooms:
  1. Put the bones in a roasting tin and cook in a medium oven until browned - about an hour. This gives the stock a deeper flavour. Some recipes say roast them for 2 hours.
  2. Transfer the bones to a large pan with the vegetables, bay leaves and peppercorns. Add some boiled water to the roasting tin scrape up any bits that are stuck to the bottom. Pour into the pan. Add more water until it comes just above the top of the bones.
  3. Boil the stock. Some recipes say for 6 hours, I boiled it for 4, then removed the vegetables, added some more water and boiled it again for about another hour. If you have a slow cooker you can use that and cook on high for 12 hours.
  4. Strain the stock and pour into a clean pan. Peel and thinly slice the shallots and add to the pan with the dried mushrooms. Boil vigorously for 20 minutes until the mushrooms are soft. Add salt and pepper to taste, I also added a dash of soy sauce. Serve steaming hot.

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