Good bone broth is liquid gold. Simmered low and slow for hours, the bones release collagen, minerals, and an incredibly rich flavor that no pre-made broth can match. Sip it warm from a mug, use it as a base for soups, or cook your grains in it for extra flavor and nutrition.
Ingredients
- 3 lbs beef soup bones
- 1 large onion, quartered
- 3 carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp Redmond Real Salt
- 1 tsp thyme
- 12 cups cold water
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Spread the bones on a baking sheet and roast for 25 to 30 minutes until deeply browned.
- Transfer the roasted bones to a large stockpot. Add the onion, carrots, celery, garlic, apple cider vinegar, bay leaves, peppercorns, thyme, and salt.
- Cover with cold water. Bring to a boil, then immediately reduce to the lowest possible simmer.
- Simmer uncovered for 12 to 24 hours, skimming any foam that rises to the surface during the first hour.
- Strain through a fine mesh strainer. Discard the solids.
- Let cool, then refrigerate. A layer of fat will solidify on top, which you can remove or leave for extra richness.
Notes
- The apple cider vinegar helps draw minerals out of the bones. You will not taste it in the final broth.
- A properly made broth will gel when refrigerated. That is a sign of high collagen content.
- Freeze in jars or ice cube trays for up to 6 months. Leave headspace in jars to prevent cracking.
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