Good bone broth is one of the most useful things you can keep in your kitchen. It turns a simple pot of rice into something special, forms the base of any great soup, and is deeply nourishing on its own in a mug. Roasting the bones first is the key to developing that rich, deep color and flavor. Plan for a long simmer and let your kitchen fill with an incredible aroma all day.
Ingredients
- 3 to 4 lbs beef soup bones
- 2 tbsp apple cider vinegar
- 1 large onion, quartered
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 3 bay leaves
- 1 tsp black peppercorns
- 1 tsp Redmond Real Salt, plus more to taste
- Enough cold water to cover (about 12 to 14 cups)
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Spread the bones on a roasting pan and roast for 30 to 40 minutes, turning once, until deeply browned.
- Transfer the roasted bones to a large stockpot or Dutch oven. Add the vinegar and let sit for 10 minutes. The vinegar helps draw minerals from the bones.
- Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and salt. Cover with cold water.
- Bring to a boil over high heat, then immediately reduce to a bare simmer. Skim any foam that rises to the surface during the first 30 minutes.
- Cover partially and simmer on the lowest heat for 12 to 24 hours. Add more water if the level drops below the bones.
- Strain the broth through a fine mesh strainer into jars or containers. Discard the solids.
- Let cool to room temperature, then refrigerate. A layer of fat will solidify on top, which you can remove before using or leave as a seal for storage.
Notes
- The broth should gel when refrigerated. That jiggly texture means you extracted plenty of collagen from the bones.
- Freeze in measured portions (2 cups or 4 cups) for easy use in soups, stews, and braises.
- For extra depth, add a splash of red wine vinegar in place of some of the apple cider vinegar.
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