Beef Bone Broth Recipe

Ingredients

• beef bones with marrow and bones with meat on them (oxtail, short ribs, knucklebones) — ideally from grass-fed, free-range cattle5 pounds
• carrots, chopped4
• celery stalks, chopped4
• medium onions, peel on, sliced in half lengthwise and quartered2
• garlic cloves, peel on and smashed4
• sea salt½ teaspoon
• whole peppercorns1 teaspoon
• bay leaves2
• fresh thyme3 sprigs
• parsley6 sprigs
• apple cider vinegar¼ cup

Method

1. Preheat the oven to 450 degrees F.
2. Blanch the bones by placing them in a large stockpot and cover with cold water. Bring to a boil over high heat and then simmer for 20 minutes. Drain and rinse the bones with cold water.
3. Place bones and vegetables in a roasting pan, without piling them on top of each other (you may need two pans). Roast for 30 minutes before turning over bones and veggies, then roast for 20 minutes more.
4. Place the blanched beef bones and other ingredients in a 10-quart capacity slow cooker.
5. Add in cold water so all the contents are submerged by about an inch.
6. Turn on the slow cooker and prepare to cook for at least 24 to 36 hours at the low setting. You may need to re-run the cycle two or three times, depending on the slow cooker.
7. If cooking on a stovetop, bring the large pot to a boil over high heat with lid on; reduce and simmer gently with lid slightly ajar but on.
8. In slow cooker or pot, skim the fat that rises to the surface occasionally.
9. Simmer for 24 to 36 hours. If using stovetop, cool at evening and refrigerate overnight. Put back on the stovetop the next morning.
10. Remove from heat and allow to cool slightly. (Use any of the meat for soups or sandwiches, or just eat by itself.)
11. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
12. Refrigerate for a few hours before removing the top layer of fat with a spoon or fork.
13. Consume within a week. Or freeze in containers for up to 3 months.