Aunt Annette’s Rich Beef Broth

When I think about the extraordinary food I grew up on—and how primitive the kitchens were where it was cooked—I can only marvel at the ingenuity of women like my aunt Annette and Bubbe Marks. They had no food processors, immersion blenders, or microwave ovens. They didn’t know from extra-virgin olive oil, balsamic vinegar, or shiitake mushrooms. Yet their food possessed a depth of flavor and character that would be the envy of most chefs today. One of their secrets was broth—meat-laden, sl