Beef bone broth

Bone broth:

• Beef (Veil)bone 1.5 kg
• Shank 0.5 kg
• Bone marrow 0.5 kg
• Oxtail 0.5 kg
• 3.5 liters of water

Making the bone broth:

1. Roast the bones and the oxtail in the oven 220 degrees Celsius for 40 min
2. Let the bones and oxtail from the oven rest in a big pot of cold water for 5 minutes
3. Clean out the water for new fresh, and parboil the bones and oxtail for 15 minutes, after that rinse with cold fresh water.
4. Fill the pot with all the bones, oxtail and 3.5 liters of water. Let it simmer for 4.5 hours (up to 24 hours).
5. Roast the spices in a pan until lightly charred.
6. Filter the broth, this should yield about 3 liters of broth. Separate the oxtail and shank and make sure it’s clean (could be used later).
7. Cooldown the broth so the fat solidifies, extract the fat from the top (this can be stored and used for something else).