Smoked Bone Broth with Cumin and Coriander

This bone broth is slow-smoked for a rich, flavorful broth that is perfect for sipping or using as a base for soups and stews.

Prep time: 15 | Cook time: 25 | Serves: 6

Ingredients

• 2 pounds beef marrow bones
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

Instructions

1. Preheat oven to 250 degrees F (120 degrees C).
2. Place the bones in a roasting pan and roast for 2 hours, or until they are browned.
3. Heat the olive oil in a large pot or Dutch oven over medium heat.
4. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
5. Add the garlic, cumin, and coriander and cook for 1 minute more.
6. Add the bones to the pot and cover with water.
7. Bring to a boil, then reduce heat and simmer for 24 hours, or until the broth is rich and flavorful.
8. Strain the broth through a fine-mesh sieve into a clean pot.