Rich Brown Bone Broth – Sybaritica

This amazing Brown Bone Broth, a Brown Stock made with roasted Beef Marrow Bones and Pork Hocks, is so rich that it forms a firm, thick jelly when chilled

• 2 lbs. Beef Marrow Bones
• 2 meaty Pork hocks
• 1 Medium Onion cut in half
• ½ cup dried Porcini Mushrooms optional
• 1 tbsp. Peppercorns
• 2 generous pinches of Salt
• 1 cup White Wine
• 4 quarts water more or less

• Rub a little oil over the Bones, Hocks and Onion. Sprinkle them with a pinch of the salt and then place them, uncrowded, in a suitable roasting pan.
• Roast everything at 400 degrees Fahrenheit for about an hour or so, turning the bones and hocks occasionally, until cooked through and nicely browned.
• After cooling briefly, rinse the bones and hocks under running water to wash away any detritus and excess fat.
• Transfer the hocks, bones, and onion to a stockpot, add the pepper, wine, mushrooms and the other pinch of salt, then add the water, making sure everything is submerged.
• Put the pot over a medium-low flame and maintain a gentle simmer for about 5 to 6 hours, skimming any fat, scum, or detritus as necessary.
• Strain the broth, discarding the solids, then continue simmering until the volume has reduce to approximately one and a half quarts (liters). Filter again through a cheese-cloth for extra clarity if desired, and then refrigerate until needed.