Asareh Goosht (عصاره گوشت) — Persian Roasted Beef Bone Broth

• 2000 gBeef marrow bones, cut into 5–8 cm pieces (a mix of marrow and knuckle/joint bones for gelatin)
• 300 gOnion (1 large, quartered)
• 200 gCarrots (2 medium, cut into large chunks)
• 150 gLeek (white and light green parts only) (split lengthwise and rinsed well)
• 150 gCelery (2–3 ribs, cut into large chunks)
• 4500 mlWater (plus more as needed to keep bones submerged)
• 2 leafBay leaf (dried)
• 1 tspBlack peppercorns (whole)
• 20 gFresh parsley (stems and leaves, tied with kitchen string)
• 10 gFresh basil (stems and leaves, tied with kitchen string)

Instructions

1. 1

   Heat the oven to 220°C (425°F). Spread the beef bones on a sturdy roasting tray. Add onion, carrot, leek, and celery around the bones in one layer. Roast for 35–45 minutes, turning bones once halfway, until deeply browned with dark caramelized spots.

2. 2

   Move the roasted bones and vegetables to a large stockpot (8–10 liters). Pour 500 ml of the measured water into the hot roasting tray and scrape up all browned bits with a spatula. Add this deglazing liquid to the pot for extra color and roasted depth.

3. 3

   Add the remaining water (to total 4500 ml), bay leaves, and peppercorns. Bring just to a gentle simmer over medium heat, 20–30 minutes. As foam rises, skim with a ladle for 10 minutes. Reduce heat to low so only small bubbles break the surface.

4. 4

   Partially cover the pot, leaving a small gap for evaporation. Simmer very gently for 7–8 hours, checking every 60–90 minutes and adding hot water only if bones become exposed. Keep the broth below a full boil to maintain clarity and a clean, silky texture.

5. 5

   During the last 30 minutes of simmering, add the tied parsley and basil bundle. Keep the heat low and avoid stirring. This late addition preserves a fresh herbal aroma without turning the broth grassy or bitter from over-extraction.

6. 6

   Turn off the heat and rest the pot, uncovered, for 15 minutes so solids settle slightly. Strain through a fine-mesh sieve into a clean pot. For extra clarity, strain again through a sieve lined with damp cheesecloth, without pressing on the solids.

7. 7

   Cool quickly for food safety: set the pot in an ice bath and stir the broth until it drops below 21°C (70°F), about 20–30 minutes. Refrigerate 6–8 hours. Lift off the solid fat cap if desired, then portion for use as a tonic or cooking base.