Ingredients

The following ingredients have 4 Servings
  • 3-4 lbs of mixed beef bones (1.4-1.8 kg, oxtail, knuckles, neckbones and/or short ribs)
  • 2 medium carrots
  • 3 celery stalks or (150 g/ 5.3 oz celeriac)
  • 2 medium onions
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf
  • 2 teaspoon peppercorns
  • fine sea salt to taste

Instruction

  • Roast bones: Preheat oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Place the beef bones in a single layer on a roasting pan. Drizzle with the oil and rub the bones to coat with it. Roast for 30 minutes, then flip the bones over and roast for an additional 30 minutes.
  • Simmer: Put bones, bay leaf, cider vinegar, chopped vegetables, and peppercorns in a large crockpot or soup pot. Cover entirely with water and bring almost to a boil, but don't let it start to boil. Add salt. Turn the heat down to low and let simmer for 12-24 hours. If using a crockpot/slow-cooker, simmer on Low for 12-24 hours. Add water, if necessary, to keep all the ingredients submerged.
  • Strain: Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables, and bay leaf and strain through the bone broth through a fine-meshed sieve lined with a cheesecloth into a clean pot.
  • Store: Once at room temperature, pour into jars. Add more salt to taste when using the broth.
  • Skim the fat off the top of the broth before using it. Use as suggested above.