Ingredients

The following ingredients have 4 Servings
  • 3-4 lbs of mixed beef bones ((oxtail knuckles, neckbones and/or short ribs))
  • 2 medium carrots (coarsely chopped)
  • 3 celery stalks (coarsely chopped)
  • 2 medium onions (coarsely chopped)
  • 1 tablespoon of olive oil
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf

Instruction

  • Preheat oven to 400 F and place mixed beef bones on a roasting pan in a single layer. Evenly coat with olive oil.
  • Roast for the bones for 30 minutes and then flip and roast another 30 minutes.
  • Put the roasted bones, vegetables, bay leaf and vinegar in a large crock pot or soup pot.
  • Cover completely with water and bring to a high simmer.
  • Reduce the heat to low and let simmer for 12-24 hours. Add water as needed to keep all the ingredients submerged.
  • When the broth is a dark rich brown remove from heat and discard the bones, vegetables and bay leaf and strain through a wire strainer or cheesecloth.
  • Cool to room temperature. Pour into jars and let cool in the refrigerator for at least 1 hour.
  • When you are ready to serve, heat to the desired temperature.