Beef Bone Broth

Instructions

1. Roast the bones
   Preheat oven to 450°F (230°C). Place beef bones on a baking sheet and roast for 30-40 minutes, turning halfway through, until deeply browned. This step is crucial for developing rich flavor.
2. Prepare the vegetables
   While bones are roasting, heat olive oil in a large stockpot over medium heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften and onions become translucent. Add garlic and sauté for another minute.
3. Combine and deglaze
   Transfer roasted bones to the stockpot with vegetables. Pour a cup of water onto the roasting pan and scrape up any browned bits with a wooden spoon. Add this flavorful liquid to the stockpot.
4. Add remaining ingredients
   Add apple cider vinegar (which helps extract minerals from the bones), bay leaves, peppercorns, thyme, and cold filtered water to the pot. The water should cover the bones by about 2 inches. Add more if needed.
5. Simmer gently
   Bring the mixture to a boil, then reduce heat to maintain a low, gentle simmer. Partially cover the pot and simmer for 10-12 hours. The longer it simmers, the more flavor and nutrients will be extracted from the bones.
6. Skim and maintain
   During the first few hours of simmering, skim off any foam or impurities that rise to the surface. Check occasionally to ensure a gentle simmer is maintained and add more water if the level drops too low.
7. Add finishing herbs
   During the last 30 minutes of cooking, add the bunch of parsley and sea salt to the broth to enhance flavor.
8. Strain and store
   Once cooking is complete, allow broth to cool slightly, then strain through a fine-mesh sieve or cheesecloth into large containers. Discard solids. Let cool completely before refrigerating (up to 5 days) or freezing (up to 6 months).