Classic Beef Bone Broth

Ingredients

• ●3-4 lbs beef bones (a mix of marrow bones, knuckle bones, and/or oxtail)
• ●2 tablespoons apple cider vinegar
• ●2 carrots, roughly chopped
• ●2 celery stalks, roughly chopped
• ●1 large onion, quartered (skin on)
• ●6 cloves garlic, smashed
• ●1 tablespoon whole black peppercorns
• ●2 bay leaves
• ●A few sprigs of fresh thyme (or 1 teaspoon dried)
• ●12-14 cups filtered water
• ●Sea salt to taste

Method

1. **Roast the bones:** Spread the bones on a rimmed baking sheet. Roast at 204°C (400°F) for 30-40 minutes, turning once, until deeply browned. This step is optional but adds tremendous depth of flavor and color.
2. **Into the pot:** Transfer the roasted bones to a large stockpot or slow cooker. Add the vinegar and water. Let sit for 30 minutes before turning on the heat.
3. **Bring to a simmer:** Heat slowly. As it approaches a simmer, gray foam will rise to the surface. Skim this off with a spoon — it's impurities from the bones and it affects flavor and clarity.
4. **Add aromatics:** After skimming, add the carrots, celery, onion, garlic, peppercorns, bay leaves, and thyme.
5. **Simmer low and slow:** Maintain the gentlest simmer you can — you want lazy bubbles, not a rolling boil. Cover partially.
6. **Stovetop:** 18-24 hours. Check every few hours and add water if needed to keep bones submerged.
7. **Slow cooker:** 24 hours on low.
8. **Pressure cooker:** 2-3 hours on high pressure, natural release.
9. **Strain:** Remove from heat. Strain through a fine-mesh strainer into large jars or containers. Press on the solids gently.
10. **Season:** Add sea salt to taste while the broth is warm.
11. **Cool and store:** Let cool to room temperature, then refrigerate. A layer of fat will solidify on top — this is liquid gold. Leave it on (it seals the broth and extends freshness) and remove before reheating, or stir it back in for richer broth.