Ingredients
4 pounds of beef bones — can include a mix of marrow bones and bones with meat
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion quartered
1 garlic head halved
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon apple cider vinegar
Directions
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Preheat the oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan. Roast for 40 minutes, tossing bones and vegetables once halfway through.
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Fill a large stockpot with 12 cups of water. Add celery, peppercorns, bay leaves, and vinegar. Scrape bones and vegetables into the pot. Add water to cover ingredients if needed.
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Cover the pot and bring to a low simmer. Open the lid slightly, and skim the foam occasionally for the next 8-to-24 hours. The longer you simmer, the richer the flavor. A slow cooker works just as well.
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Remove pot from heat and let cool. Strain broth with a fine-mesh sieve, tossing out the bones and vegetables.
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Store in a fridge for up to 5 days or the freezer for up to 6 months.
- Tags
- Beef Dinner Roasted Vegetables
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