Published: by Absolutely Recipes, in the Meat recipes category.

Beef, Cabernet And Pepper Bone Broth Recipe.

Ingredients:

3 LBs Beef Knuckles
2 TBSP Extra Virgin Olive Oil
2 Cups Cabernet
10 Cups of Water
1 Jalapeno Pepper (Seeded and Halved)
1 TBSP Black Peppercorns
1 TSP Finely Ground Salt

Recipe Instructions:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Arrange the beef knuckles on the baking sheet and drizzle with the extra virgin olive oil.
Roast knuckles in the oven for 1 hour, until they begin to turn brown, turning half way through cooking.
After the knuckles have browned slightly, remove from the oven and transfer them to a large, heavy stock pot.
Add the cabernet, water and peppercorns to the stock pot.
Bring the pot to a boil over a medium-high heat, then immediately turn the heat down to low and simmer the mixture for 8-10 hours.
After 7 hours, add the jalapeno pepper to the stock pot and continue to simmer for 1 hour.
Skim any foam that appears on the surface of the bone broth.
Strain the bone broth and season with a pinch of salt, serve immediately or pour into jars and store in the refrigerator for up to 7 days or in the freezer for up to 4 months.

Back To Main Recipe List...