Take advantage of the remarkable medicinal qualities of garlic in a home-made bone broth. It's simple and now is a good time to make a BIG Batch of garlicky good bone broth to keep you healthy.
- beef bones - 4 lbs
- celery, coarsley chopped - 1/2 bunch
- medium onion, coarsley chopped - 1
- medium carrots, scrubbed, coarsley chopped - 4
- tomato paste - 1 tbsp
- olive oil - 1/4 cup
- 1 bulb of Ontario garlic peeled OR 6 frozen cloves - 6 cloves
- herb and stems of parsley, cilantro and or thyme - 1 bunch
- bay leaves - 4
- black peppercorns - 1/2 tsp
- coriander seeds - 1/2 tsp
1) Preheat oven to 450F. Roast bones on a parchment-lined baking sheet 30 minutes. Arrange celery, onion and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.
2) Meanwhile, heat oil in a small saucepan over medium heat and cook garlic (thinly sliced), shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. (Set aside oil for other uses.)
3) Transfer bones and vegetables to a large stock pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface until caramel coloured and flavourful; about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids. Discard solids.
NOTE: Stock can be made 3 days ahead. Let cool; cover and chill or freeze up to 3 months.