- 4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones and chicken bones
- 2 medium unpeeled carrots, cut into 2-inch pieces
- 1 medium leek, end trimmed, cut into 2-inch pieces
- 1 medium onion, quartered
- 1 garlic head, halved horizontally
- 2 celery stalks, cut into 2-inch pieces
- 2 bay leaves
- 2 sprigs of fresh thyme
- 8 fresh sage leaves
- 2 tablespoons black peppercorns
- 1 tablespoon cider vinegar
Preheat oven to 450°F. Place the beef bones, carrots, leek, onion and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Fill a large (at least 6-quart) stockpot with 12 cups of water. Add the celery, bay leaves, thyme, sage, peppercorns and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables. Deglaze your roasting pan and add the liquid to the stock pot
Cover the pot and bring to a gentle boil. Reduce the heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 24 hours or up to 48 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure the bones and vegetables are fully submerged.
Remove the pot from the heat and let cool slightly. Strain the broth using a fine mesh sieve and discard the bones and vegetables. Let cool until the broth is barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Bone broth can be stored in the fridge for about a week or so,or in the freezer indefinitely.
About this recipe
Courtesy of Gino De Schrijver of Eat This, based in Bucks County, PA eatthisyum.com