Roasted Beef Bone Broth (Asareh Goosht)

Preheat the oven to 220°C (430°F) and allow it to fully heat for about 15 minutes.

Arrange the beef bones in a single layer on a sturdy baking tray and roast for 20 minutes until well-browned, which develops a deeper, more complex flavor.

Add the onion, carrots, leek, and celery to the tray, stirring lightly to coat with the rendered juices. Continue roasting for another 20 minutes until the vegetables are caramelized.

Transfer the roasted bones and vegetables to a large stockpot, carefully discarding excess rendered fat left on the tray.

Add the bay leaf, black peppercorns, basil, parsley, and cold water to the pot. Starting with cold water helps extract maximum flavor and collagen.

Bring the pot slowly to a gentle simmer over low heat. Cook uncovered for 3 to 4 hours, occasionally skimming off any foam or impurities that rise to the surface.

Once the broth is rich and aromatic, strain it through a fine-mesh sieve into a large heatproof bowl.

Gently press the solids to release remaining liquid, then discard the solids.

Refrigerate the broth for about 1 hour. Once chilled, remove the hardened fat from the surface. Use immediately or freeze for later use.