Description
A nutrient-rich, high-protein beef bone broth simmered slowly to extract maximum flavor and collagen. Perfect as a nourishing drink or a base for soups and stews.
Ingredients
4 pounds beef marrow bones
2 pounds beef knuckle bones
1 large yellow onion, quartered
3 medium carrots, peeled and chopped
3 celery stalks, chopped
6 cloves garlic, smashed
2 tablespoons apple cider vinegar
2 teaspoons black peppercorns
2 bay leaves
12 cups cold filtered water
1 teaspoon sea salt
Instructions
Preheat the oven to 450°F (230°C).
Place the beef marrow bones and knuckle bones on a roasting pan and roast for 30 minutes until browned.
Transfer the roasted bones to a large stockpot.
Add the quartered onion, chopped carrots, chopped celery, smashed garlic, black peppercorns, and bay leaves to the pot.
Pour in the apple cider vinegar and cold filtered water, ensuring the bones and vegetables are fully submerged.
Let the mixture sit for 30 minutes to allow the vinegar to help extract minerals from the bones.
Bring the pot to a gentle boil over medium-high heat, then reduce to a low simmer.
Simmer uncovered for 24 hours, occasionally skimming off any foam or impurities that rise to the surface.
After 24 hours, strain the broth through a fine mesh sieve or cheesecloth into a large bowl.
Discard the solids and season the broth with sea salt to taste.
Allow the broth to cool to room temperature, then refrigerate. The broth will gel when chilled, indicating high collagen content.
Reheat gently before serving or using in recipes.
- Prep Time: 15 minutes
- Cook Time: 24 hours