Updated: Dec 20, 2019
An excellent base for soups and stews!
Preparation time: 20 minutes
Cook Time: 4-8hrs
Makes 12 C bone broth (or less depending on reduction time)
6-quart (or larger) stockpot or a large slow cooker
4 Tbl olive oil
4 lbs roasted Heritage Pineywoods beef bones w/ a little bit of meat on them (ribs, shin, neck, knuckle)
12 cups cold water
1 medium onion, peeled and roughly chopped
2 large carrots, cleaned and roughly chopped
2 Tbl whole black peppercorns
3 bay leaf
1 Tbl apple cider vinegar
Preheat oven to 450°F.
On a well oiled roasting pan or deep rimmed baking sheet place beef bones, onion and carrots on a roasting pan or rimmed baking sheet and roast 20 minutes. Flip the contents and continue to roast 20 minutes.
Fill a large stockpot with 12 cups of water. Add bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices.
Add more water if necessary to cover bones and vegetables.
Cover pot and bring to a gentle boil.
Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally.
The longer the simmer the more concentrated the beef broth will be! Add more water to keep the bones and vegetables fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
After 4-8 hrs remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Allow broth to cool until barely warm. Refrigerate in containers. Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.