Beef Bone Broth
A deep and gelatin-rich broth made from roasted beef bones.
Ingredients
- 2.5 kg beef marrow and knuckle bones
- 2 onions, quartered
- 3 carrots, chopped
- 3 celery stalks, chopped
- 30 mL apple cider vinegar
- 4 L cold water
Method
- optionalRoast bones at 220°C for 35 minutes until browned.
- Add all ingredients to a large stockpot.
- Bring just to a boil, then reduce to a low simmer.
- Simmer 16-24 hours, skimming foam as needed.
- Strain, cool quickly, and refrigerate or freeze.