Bone Broth

Name: Bone Broth
Ingredients: 1 1/2 pounds bone-in beef short rib; 2 1/2 pounds beef shank or oxtail; 2 pounds beef knucklebones or neck bones, or a combination of both (or add 1 more pound beef shank or oxtail); 2 tablespoons extra-virgin olive oil; 2 tablespoons tomato paste; 1/4 cup apple cider vinegar; 3 carrots, peeled and coarsely chopped; 3 celery stalks, coarsely chopped; 2 onions, halved and peeled; 1 (14.5-ounce) can tomatoes (they can be whole, peeled or diced); 1 head garlic, excess skins removed, top chopped off to expose the cloves; 2 bay leaves; 1 bunch fresh flat-leaf parsley; 1/2 bunch fresh thyme; 1/4 ounce dried shiitake mushrooms; 1 tablespoon black peppercorns

cooking.nytimes.com

"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks...

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Ingredients

1 1/2 pounds bone-in beef short rib
2 1/2 pounds beef shank or oxtail
2 pounds beef knucklebones or neck bones, or a combination of both (or add 1 more pound beef shank or oxtail)
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1/4 cup apple cider vinegar
3 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
2 onions, halved and peeled
1 (14.5-ounce) can tomatoes (they can be whole, peeled or diced)
1 head garlic, excess skins removed, top chopped off to expose the cloves
2 bay leaves
1 bunch fresh flat-leaf parsley
1/2 bunch fresh thyme
1/4 ounce dried shiitake mushrooms
1 tablespoon black peppercorns