How to Prepare Ultimate Beef Bone Broth with Wild Mushrooms

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef bone broth with wild mushrooms. 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 foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Beef Bone Broth with Wild Mushrooms is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have beef bone broth with wild mushrooms using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Beef Bone Broth with Wild Mushrooms:

1. Make ready beef bones from your butcher
2. Prepare 2 sticks celery
3. Prepare 1 large onion
4. Make ready 1 leek (if you have one)
5. Prepare carrot (although I'm not sure I'd use one again as I think it made the stock cloudy)
6. Make ready 2 bay leaves
7. Take 2 shallots or a small onion
8. Prepare 1 bag mixed dried mushrooms
9. Prepare 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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