Beef Bone Broth

Recipe View Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil. (5 minutes)

Recipe View Arrange the beef bones on the prepared baking sheet. (2 minutes)

Recipe View Roast bones for 40 minutes, flipping halfway through, until deeply browned. (40 minutes)

Recipe View Transfer the roasted bones to a large stockpot, being sure to scrape in any flavorful juices from the baking sheet. Add celery, onion, leek, and garlic to the pot. Pour in enough water to completely submerge the bones. Stir in bay leaves, vinegar, salt, and pepper. (10 minutes)

Recipe View Bring the broth to a gentle boil over medium-high heat, then reduce to a very low simmer. Cover, leaving a small vent for steam to escape. Simmer for 12 hours, skimming off any accumulated foam or impurities from the surface as needed. Add more water if the bones and vegetables become exposed. (12 hours)

Recipe View Remove the pot from the heat and allow the broth to cool to room temperature. Strain the broth through a fine-mesh strainer into a clean container. Discard the solids. (30 minutes)

Recipe View For optimal clarity and fat removal, refrigerate the broth until the fat solidifies on top. Skim off the fat and discard. Transfer the broth to freezer-safe containers and freeze for up to 6 months.