Arrange beef bones, celery, onions, carrots and garlic. In roasting pan. Roast at 450 for 20 minutes, the remove and turn bones. Roast for 20 more minutes, then add to soup pot and add water, bay, pepper, and vinegar. Leave in 225 degree oven overnight with lid.
Slice onions with mandolin, (cut about 1/4 in). Roast 3lbs in leftovers from beef bones. Add one stick butter and salt/pepper. Roast at 385, flip twice and remove when evenly roasted. Remove onions to pot and roast next set of onions in olive oil. When next set is ready to remove, pour 2/3rds bottle wine and return to oven until half reduced.
Meanwhile, melt 1 stick butter in pot. Make room in center of pot, sautee shallots, followed by garlic. Then brown mixture mildly, creating fond. Add remaining 1/3 bottle wine, pulling up fond. Add to this the wine reduced onions. Strain bone broth into onions, then add vinegars, fish sauce, and thyme. Salt and pepper to taste, simmer for an hour.
Serve with fresh bread, salad, and red wine.
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|Serving Size: 1 (8583g)|
|Recipe Makes: 1|
|Calories from Fat: 1896 (73%)|
|Amt Per Serving||% DV|
|Total Fat 210.7g||281 %|
|Saturated Fat 120g||600 %|
|Monounsaturated Fat 67.3g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 485.9mg||150 %|
|Sodium 254.6mg||9 %|
|Potassium 1358.6mg||36 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 35.9g|
|Protein 5.2g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2590
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