beef bone broth

beef bone broth

ingredients
5 pounds beef bones
• 2 large carrots - chopped into 2-inch pieces
• 1 medium onion - quartered
• 1 whole head garlic - halved
• 3 stalks celery - cut into 2-inch pieces
• 2 bay leaves
• 2 Tbsp black peppercorns
• 2 whole star anise
• 1 whole cinnamon sticks
• 1 Tbsp apple cider vinegar

 

method
Place into a large stockpot and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.
Preheat the oven to 450°F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don't pile them all on top of each other- use two roasting pans if necessary. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
Transfer the bones and vegetables back to a clean stockpot. Be sure to include any remaining bits and juices in the roasting pan using a metal spatula and a
little water, if needed. Transfer to the pot with the bones.
Boil the bones. Fill the pot with approximately 12 cups water, or until bones are fully submerged. Cover the pots and bring to a low and gently boil.
Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally. Simmer for 8-12 hours. Add more water if needed to make sure bones and vegetables remain fully submerged.
Strain the bones. Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer. Set aside the broth to cool and allow the bones to cool. Discard the meat-free bones and vegetables.
Skim the fat from your broth (optional). Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer
that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).

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