Beef Bone Broth
Image Source: Jane’s Healthy Kitchen
- 3-4 pounds of beef marrow and/or knuckle bones
- 2-3 pounds meaty rib and/or neck bones
- 5 quarts water
- ¼ cup apple cider vinegar
- 3 onions coarsely chopped
- 3 carrots coarsely chopped
- 3 stalks celery coarsely chopped
- 1 head garlic
- 4 bay leaves
- 2 rosemary sprigs, optional
- 6 thyme sprigs, optional
- 1 tablespoon whole peppercorns
- Redmond’s Real Salt, to taste (once broth finished)
- Roast bones and veggies on 2 large rimmed baking sheets or roasting pan and brown in the oven at 450 degrees until well-browned, about 30 minutes.
- Add water and vinegar to stockpot (the vinegar helps pull the minerals from the bones, so don’t omit).
- Add the browned bones and veggies to the pot, deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot.
- Add additional water if needed to cover the bones. Bring to a boil and remove the scum/foam that rises to the top.
- Reduce heat, cover and simmer for at least 24 hours and as long as 72. Check frequently and add more water as needed (depending on the seal of the pot and how much moisture is released). The longer you cook the stock, the more rich and flavorful it will be.
- After you simmer for 24-72 hours, remove the bones with a slotted spoon and/or tongs. Strain the stock into a large bowl, then ladle into wide mouth mason jars.
- Let the jars sit until they are pretty cool, then refrigerate. I would not recommend freezing in glass as they often break. Better to freeze in BPA-free plastic once totally cooled. You can remove the congealed fat after refrigerating or even freezing, if you want to reduce it a step. Stays fresh in fridge about a week.