Recipe of Award-winning Beef Bone Broth with Wild Mushrooms

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, beef bone broth with wild mushrooms. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Beef Bone Broth with Wild Mushrooms is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Beef Bone Broth with Wild Mushrooms is something which I’ve loved my whole life.

To get started 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. Get beef bones from your butcher
2. Prepare celery
3. Make ready large onion
4. Take leek (if you have one)
5. Get carrot (although I'm not sure I'd use one again as I think it made the stock cloudy)
6. Get bay leaves
7. Get shallots or a small onion
8. Get mixed dried mushrooms
9. Get black peppercorns
10. Make ready sea salt

Instructions 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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