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Beef Bone Broth

Bone Broth is nutrient-dense, protein-packed, inexpensive to make and delicious!

 5 lbs Beef Bones (can also use a combo of Pork Neck Bones, Beef Bones, Chicken backs....)
 A few cups of aromatic veggies: onions, leeks, carrots, celery, garlic
 3 tbsp apple cider vinegar
 2 bay leaves

First roast the bones on a sheet pan in a 425 degree oven for about 45 mins, turning occasionally. Roasting the bones imparts a better flavor to the final broth.


Discard or save the fat for another use, but don't pour down the drain. Scrape the bones into a large stock/soup pot (like a 6 qt dutch oven). Add the apple cider vinegar and enough water to totally cover, and allow to soak for 20-30 minutes.


Turn up the heat to high and bring to a boil. Reduce heat and simmer. Continue to simmer either on the stove top or in a very low heat, 180 degree, oven for 24 hours. Make sure to stir occasionally and push out any of the marrow inside the bones into the broth as it starts to disintegrate.


In the last 2-4 hours of cooking, add in your vegetables. You can add them in earlier, even at the beginning, but they will have almost totally fallen apart and soaked up a lot of broth so make sure to squeeze them dry when done cooking.


Strain out all the solids and pass the broth through a towel-lined fine mesh strainer. Use a fat separator if you have one, and decant the stock into a large container with a lid or covered in plastic wrap.


Allow the broth to sit in the fridge for a few hours or overnight so the fat collects on top. The next day, use a spoon to remove and discard the fat.


Separate the bone broth into freezer safe bags/containers labeled with amounts. It should appeal to be totally gelatinous-- like a light brown jello-- if done correctly. It also has no salt, so when you heat it up for a cuppa, season it a bit and enjoy!