Beef Broth (Brodo Di Manzo) - cooking recipe

Ingredients

7 lbs beef bones
olive oil, for coating the bones
1 large onion, unpeeled, coarsely chopped
1 large carrot, coarsely chopped
1 celery, with tops coarsely chopped
1/4 cup mushroom
1 head garlic
5 sprigs fresh Italian parsley
5 sprigs fresh thyme
2 bay leaves
10 peppercorns
6 -7 quarts water

Preparation

Preheat oven to 450\u00b0; lightly rub the beef bones with olive oil and place in a heavy roasting pan.
Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.
Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.
Add water to cover by 4 inches; bring to a simmer.
Skim off scum and fat until broth is clear.
Simmer broth gently for 4 hours; strain the broth.
Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.