Murray Street Kitchen's bone broth

Chef and owner of Murray Street Kitchen Steve Mitton is ladling out bone broth on the Rideau Canal for the duration of Winterlude — but on Wednesday he shared his recipe with D is For Dinner on CBC Ottawa's All In A Day.​

It's a piping hot trend in New York and California, where hipsters and health fanatics are switching their morning lattes for broth.

Beast Stock

Ingredients

• 10 pounds of beef bones (pork bones, smoked pigs feet or rabbit bones are also an option)
• 1 small can of tomato paste
• 2 pounds of onions, roughly chopped
• 1 pound of celery, roughly chopped 
• 1 pound of carrots, roughly chopped
• 2 bay leaves
• 1 tablespoon of black peppercorns
• A few stems of rosemary
• 3 cups of red wine

Directions

1. Preheat the oven to 450°F. Place a large enough roasting pan on a low rack to heat up. 
2. Rinse the bones under cold water until the water runs clear. Pat bones dry and place them in the hot roasting pan. Roast for 20 minutes or until the meat on the bones starts to colour. 
3. Throw in the vegetables and toss to cover them with the pan drippings. Brush each bone with a thin layer of tomato paste and place pan back in the oven.
4. Continue to roast until the vegetables caramelize and the paste gets almost black. Remove the pan from the oven and lift bones and vegetables into a large stock pot.
5. Put the pan on a burner and add the red wine, scrapping the pan until all the little bits are loosened. 
6. Bring the wine to a simmer and then add all the drippings to the stock pot with the bones. Add just enough water to cover the bones (a few should be peeking out of the top).
7. Bring the whole thing to a boil as quickly as possible, skimming any impurities from the surface as they rise to the top.
8. Reduce heat to a bare simmer. Add the aromatics and let it simmer for at least eight hours or overnight. 
9. Strain, season with salt and drink on the Rideau Canal.