Follow theses steps and you are on your way to having a supply of beautiful bone broth great for soups, stews, etc. – ready to go as you need it!
- 3 kg beef soup bones (preferably mostly marrow with some knuckle and neck if available)
- 2 bay leaves
- 4 sprigs thyme
- 2 tbsp whole black peppercorns
- 2 large yellow onions, halved (skin on)
- 1 head of garlic, halved
- 3 carrots
- 4 celery stalks
- 1/2 cup raw apple cider vinegar
- 8 litres cold water, plus more as needed
- Cheesecloth & kitchen string (optional)
Preheat oven to 425°F. Place the bones in a single layer on a roasting pan, and roast for 45 minutes.
Transfer the bones to a large stockpot. Add the bay leaves, thyme, peppercorns, onions, garlic, carrots and celery (you can tie the bay leaves, thyme, and peppercorns into a little sachet using cheescloth and kitchen string — not absolutely necessary, but I find it keeps things submerged a bit better). Pour in the apple cider vinegar and water. Ensure the ingredients are submerged in water, add more as needed.
Bring the liquid to boil over high heat, then reduce heat to a low simmer for at least 12 hours and up to 48. Ensure the liquid level is maintained by adding more water as needed.
Carefully remove the vegetables and bones using tongs. Strain the broth through a fine mesh sieve.
If using glass jars for storage, it’s important to reduce the heat of your broth somewhat — or you will end up with broken jars, and a piping hot mess! I normally add 2 trays of ice cubes, and allow the broth to rest covered with a tea towel for about an hour before transferring to jars. It’s important to cool the broth as quickly as possible as it can become a breeding ground for bacteria if left out too long. For storage in the freezer, ensure you’ve filled the jar at least 1-2 inches below the brim.
Keep in mind this is a concentrated broth, and you’ll likely want to add a ratio of broth to water that is 2:1.
You’ll see there is no salt added here as I find it’s best to add salt to the final recipe with which you’ll be using the broth.
Keywords: broth, soup, beef broth, bone broth, savoury, collagen