Ingredients
4 pounds beef bones (marrow bones, bones with meat, or a mix of the two)
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, ends trimmed, and cut into 2-inch pieces
1 medium onion, unpeeled and quartered
1 garlic head, halved
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon apple cider vinegar
Directions
-
Preheat the oven to 450°F.
-
Wash all produce. Place beef bones, carrots, leek, onion, and garlic on a roasting pan. Roast for 40 minutes, tossing bones and vegetables once halfway through.
-
Fill a large stockpot with 12 cups of water. Add celery, peppercorns, bay leaves, and vinegar. Scrape bones and vegetables into the pot. Add water to cover ingredients if needed.
-
Cover the pot and bring to a low simmer. Open the lid slightly, and skim the foam occasionally for the next 8-16 hours. The longer you simmer, the richer the flavor. A slow cooker works just as well.
-
Remove pot from heat and let cool. Strain broth with a fine-mesh sieve, tossing out the bones and vegetables.
-
Store in a fridge for up to 5 days or the freezer for up to 6 months.
