Beef Bone Broth

Ingredients

• 3-4 pounds beef marrow bones
• 2 medium onions, quartered
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1-2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Salt to taste (about 1 tablespoon)
• 2 tablespoons apple cider vinegar
• Enough water to cover the bones and vegetables (approximately 10-12 cups)

Instructions

1. Preheat your oven to 400°F (200°C). Place the beef bones in a single layer on a roasting pan. Roast the bones for 30-45 minutes, turning once, until they are well-browned.
2. In a large stockpot or slow cooker, combine the roasted bones, chopped vegetables, herbs, and spices. Add the apple cider vinegar and cover with water. Ensure that the bones and vegetables are fully submerged.
3. If using a stockpot, bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and allow it to simmer gently. If using a slow cooker, set it to low and let it cook for 12-24 hours.
4. During the first few hours of simmering, skim off any foam or impurities that rise to the surface using a ladle or spoon.
5. Allow the broth to simmer gently for at least 12 hours, but up to 24 hours for a more nutrient-dense broth.
6. Once cooking is complete, strain the broth through a fine mesh strainer or cheesecloth into a large bowl or pot. Discard the solids.
7. Let the broth cool to room temperature. Pour it into mason jars or freezer-safe containers and refrigerate for up to a week or freeze for several months.