Fullblood Wagyu Beef Bone Broth
Fullblood Wagyu Beef Bone Broth

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, fullblood wagyu beef bone broth. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Fullblood Wagyu Beef Bone Broth is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Fullblood Wagyu Beef Bone Broth is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have fullblood wagyu beef bone broth using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Fullblood Wagyu Beef Bone Broth:
  1. Take 5 LB Double 8 Cattle Company Fullblood Wagyu Soup Bones
  2. Get 4 Medium Carrots (unpeeled, cut into 2-inch rounds)
  3. Get 2 Leeks (ends trimmed, cut into 2-inch rounds)
  4. Prepare 1 Medium Yellow Onion (peeled and quartered)
  5. Make ready 1 Large Red Onion (unpeeled - the skins will act as a natural dye and make the broth richer in color, quartered)
  6. Prepare 2 Garlic Heads (halved crosswise)
  7. Get 4 Celery Stalks (cut into 2-inch pieces)
  8. Get 5 Bay Leaves
  9. Prepare 2 TBSP Black Peppercorns
  10. Take 3 TBSP Cider Vinegar
  11. Get 8 QT Cold Water
Steps to make Fullblood Wagyu Beef Bone Broth:
  1. PREPARING THE FULLBLOOD WAGYU SOUP BONES AND VEGETABLES - Preheat your oven to 450°F.Place the Fullblood Wagyu beef soup bones, carrots, leeks, yellow onion, red onion, and garlic on a rimmed baking sheet with parchment paper.Place it in the oven, and roast for 30 minutes.Pull the baking sheet from the oven. Turn the soup bones and the vegetables.Then, return the soup bones and vegetables to the oven. Continue to roast for about 30 minutes more or until deeply browned.
  2. PREPARING THE STOCK POT - Fill the stock pot with 8 quarts of cold water.Add all of the items on the baking sheet (including any juices) to the stock pot.Add the celery, bay leaves, peppercorns, and cider vinegar to the stock pot as well.Bring the pot to a simmer on medium-high heat.Reduce the heat to a very low simmer and cook, while skimming foam and excess fat occasionally. Cook for at least 8 hours, but up to 24 hours on the stove top. Do not leave the pot on the stove top unattended.
  3. The longer you simmer it, the richer your broth will be.Add more water if necessary to ensure the bones and vegetables are fully submerged.Instead of cooking the broth on the stove top, you can cook the broth in a large slow cooker on low for 24 hours.
  4. FINAL STEPS - Remove the stock pot from the heat, and let it cool.Strain the broth using a fine mesh sieve, and discard the soup bones and vegetables.Let the broth continue to cool until it’s barely warm. Then, refrigerate the broth in small containers overnight.Remove the solidified fat from the top of the chilled broth.Add a little salt, and sip the warmed Fullblood Wagyu beef bone broth. Or, use it as a base for cooking other delicious dishes!Enjoy! - NOTE: The bone broth can be frozen for 1 year

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