make bone broth
A hearty and nutritious bone broth, perfect for sipping or using as a base for soups and stews.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 lb Beef bones Marrow and knuckle bones recommended
- 2 cups Onion Roughly chopped
- 2 cups Carrots Roughly chopped
- 2 cups Celery Roughly chopped
- 1 tbsp Apple cider vinegar
- 1 tsp Black peppercorns
- 1 tsp Sea salt Or more to taste
- 12 cups Water
Instructions
Preparation Steps
- Roast the bones at 400°F (200°C) for 30 minutes.
- Place the roasted bones in a large stockpot. Add the onion, carrots, celery, apple cider vinegar, peppercorns, and salt.
- Pour water into the pot to cover the bones and vegetables. Bring to a boil, then reduce heat to a simmer.
- Simmer for at least 4 hours, or up to 24 hours, skimming off any foam that rises to the surface.
- Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
- Let the broth cool, then refrigerate or freeze for later use.
Notes
Bone broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.