Ingredients
Method
- Prep the bones: Place the beef knucklebones and chuck roast in a large stockpot (at least 6-quart). Add the whole onion, smashed garlic cloves, peppercorns, thyme, bay leaf, and 1 teaspoon of salt.
- Cold water start: Cover everything with approximately 4-5 cups of cold water. The liquid should just barely cover the solids. This is crucial for a clean flavor profile.
- The Slow Simmer: Place the pot over medium-high heat. As it heats, carefully skim off any gray foam that rises to the surface during the first 10 minutes. Once it begins to simmer gently (small bubbles breaking the surface), reduce heat to low. Cover partially and cook for 2 hours.
- Add hardy vegetables: Stir in the carrots, parsnips, fennel, and wrapped head of garlic. Continue to simmer uncovered for another 1 hour until the beef is fork-tender (internal temperature should reach at least 195°F/90°C for shredding ease) and the vegetables are cooked through but holding their shape.
- Add aromatics: Add the leeks in the last 20 minutes of cooking so they soften but don't disintegrate.
- Strain and Season: Remove the whole onion, garlic head, thyme stems, and bay leaf. Taste the broth. If it lacks depth, add salt a pinch at a time until balanced. The broth should be savory and rich, not salty.
- Serve: Ladle the meat and vegetables into bowls. Spoon hot broth over the top. Garnish generously with fresh parsley and serve immediately with coarse sea salt on the side for dipping bread.
Nutrition
Notes
The trick is starting with cold water and bringing it up slowly; this extracts flavor from the bones rather than sealing them shut, creating a broth that’s deeply savory but clear. Serve it simply with crusty bread to soak up every last drop of that golden liquid.