beef bone broth
ingredients
- for the bone broth:
- •2–3 lbs beef bones (marrow, knuckle, oxtail, or a mix)
- •1–2 tablespoons olive oil or avocado oil (for roasting)
- •1 onion, halved (skin on if clean)
- •2–3 carrots, chopped (include tops if available)
- •2–3 celery stalks, chopped
- •4–6 garlic cloves, smashed
- •3–4 slices fresh ginger
- •1 tablespoon apple cider vinegar
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1–2 teaspoons sea salt, to taste
- •10–15 whole black peppercorns
- •2–3 sprigs fresh thyme
- •1–2 sprigs fresh rosemary
- •1–2 bay leaves
- •filtered water (enough to cover by 2 inches)
instructions
preheat your oven to 425°f. arrange the beef bones on a baking sheet and drizzle lightly with oil. roast for 25–30 minutes, until they are browned and aromatic. transfer the roasted bones to a large stockpot or slow cooker. add the onion, carrots, celery, garlic, ginger, apple cider vinegar, garlic powder, onion powder, salt, peppercorns, thyme, rosemary, and bay leaves. cover the ingredients with filtered water by at least 2 inches. bring to a gentle boil, then reduce to a very low simmer. skim any foam or scum that rises to the surface during the first hour. allow the broth to simmer gently for 12–24 hours on the stovetop or up to 48 hours in a slow cooker. more water as needed to keep the bones submerged. strain the broth through a fine mesh sieve, discarding the solids. let the broth cool, then refrigerate overnight. skim off the solidified fat layer if desired, or save it for cooking. transfer the broth to glass jars or freezer containers. store in the refrigerator for up to 5 days or freeze for up to 6 months.