Big Batch Bone Broth

Preparation

Despite the name, bone broths are basically stocks that have been cooked for a very long time—usually about 12 hours and and often a day or longer—to extract more vitamins, nutrients and flavor. Our recipe is made with whatever bones you can source from your grocery store or butcher, which is often marrow bones (cut from the leg), oxtails and bone-in short ribs.

This recipe is incredibly versatile: you can season it with salt and sip it as a restorative broth, or use it as a base for stews, soups, and sauces, or for cooking beans and grains. It’s also very flexible: we like the umami and slight sweetness that tomato paste brings to the party, but you can leave it out for a more pure beefy flavor. You can also add additional flavors (try mushrooms, ginger, or leeks) to customize your own broth. 

1. Preheat the oven to 450°F/230°C with a rack in the upper third of the oven. Drizzle the beef bones with the oil and roast until well browned, about 30 minutes, rotating the tray halfway through.
2. Transfer the roasted bones to the HexClad 12QT/12 L Hybrid Stockpot and add the remaining ingredients. Bring the liquid to a rapid simmer, then cover and lower the heat to a very gentle simmer for at least 8 hours, preferably up to 12 hours for full flavor, skimming any foam or impurities that rise to the surface of the broth as it cooks with a fine-mesh strainer or spoon. 
3. Let the bone broth cool slightly, then strain into containers with a fine mesh strainer. (You can speed up the cooling process by setting the pot in a sink and filling it with cold water and ice cubes.) Season to taste with salt. Transfer to containers and refrigerate for up to 4 days or freeze for up to 6 months.