Roasted Beef Bone Broth (عصاره گوشت) — Persian Roasted Marrow Bone Elixir

• 4⅜ lbbeef marrow bones (mixed knuckle and marrow bones) (cut into 5–8 cm pieces if possible)
• 10.5 ozonion (1 large, quartered)
• 7.1 ozcarrots (2 medium, cut into large chunks)
• 5.3 ozleek (white and light-green parts, split and rinsed well)
• 5.3 ozcelery (2–3 stalks, cut into large chunks)
• 2 leafbay leaf
• 2 tspblack peppercorns (whole)
• 20 gfresh parsley (stems and leaves, tied into a bundle)
• 15 gfresh basil (tied into a bundle)
• 15 cupwater (cold)

Instructions

1. 1

   Preheat the oven to 220°C. Arrange the beef bones in a single layer on a sturdy roasting tray so they brown rather than steam.

2. 2

   Roast the bones for 35 minutes, turning them once halfway through for even color. Continue roasting for 10 more minutes if needed until the bones are deeply browned with caramelized edges.

3. 3

   Transfer the roasted bones to a large stockpot (at least 6 liters). Pour 250 ml of the measured water into the roasting tray and scrape up the browned bits, then add that liquid to the pot for extra depth.

4. 4

   Add the onion, carrots, leek, and celery to the pot, spacing them around the bones. Pour in the remaining water so the bones are fully submerged by at least 2 cm.

5. 5

   Set the pot over medium-high heat and bring it just to a gentle simmer; this should take about 20–30 minutes. As foam rises, skim 60 ml at a time with a ladle until the surface looks clean and the simmer is steady.

6. 6

   Add the bay leaves and black peppercorns, then reduce the heat to low. Maintain a bare simmer (small bubbles, not a rolling boil) for 8 hours, partially covered, topping up with 250 ml water if the bones become exposed.

7. 7

   In the final 30 minutes, add the parsley and basil bundles so the broth stays fragrant rather than grassy. Keep the heat low and avoid vigorous boiling, which can make the broth cloudy and harsh.

8. 8

   Remove the pot from the heat and let it rest for 15 minutes so sediment settles slightly. Strain through a fine-mesh sieve into a clean pot, then strain once more through a sieve lined with damp cheesecloth for a clear, golden broth.

9. 9

   Cool the broth quickly by placing the pot in an ice bath and stirring for 10 minutes, then refrigerate. Once chilled, lift off the fat cap and reserve 30 g for cooking if desired, leaving the broth clean and collagen-rich.