Bone Broth
A nourishing and flavorful broth made from simmering bones and vegetables, perfect for soups, stews, or sipping on its own.
Equipment
- oven
- baking sheet
- Large stockpot or slow cooker
- Fine-mesh sieve
- airtight containers
Ingredients
- 2 pounds Beef bones Such as marrow bones or oxtails.
- 1 large Onion Quartered.
- 2 medium Carrots Chopped.
- 2 stalks Celery Chopped.
- 4 cloves Garlic Smashed.
- 2 tablespoons Apple cider vinegar Helps extract minerals from the bones.
- 10 cups Water To cover the bones and vegetables.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- as needed Fresh herbs Such as thyme or parsley for garnish.
Instructions
- Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them for about 30-40 minutes until nicely browned.
- Transfer the roasted bones to a large stockpot or slow cooker. Add the quartered onion, chopped carrots, chopped celery, smashed garlic, and apple cider vinegar.
- Pour in the water, ensuring that the bones and vegetables are fully submerged. If using a stockpot, bring to a boil over high heat, then reduce to low and let simmer for 12-24 hours. If using a slow cooker, set it on low and cook for the same duration.
- During the first few hours, skim off any foam that rises to the top for a clearer broth.
- After cooking, strain the broth through a fine-mesh sieve into a large bowl or pot. Discard the solids.
- Taste the broth and season with salt and pepper as desired.
- Allow the broth to cool completely before transferring it to airtight containers. Store in the refrigerator for up to a week or freeze for longer storage.
Notes
Bone broth is a versatile base for soups and stews, and can also be enjoyed on its own as a warm beverage.