- 5 lbs meaty beef bones
- 2 onions, roughly chopped
- 2 heads garlic, tops removed
- 3 carrots, roughly chopped
- 2 celery stalks, leaves included, roughly chopped
- 1 tbl peppercorn
- 1 tbl kosher salt
- 1 tbl red wine vinegar
- 2 bay leaves
- 2 tsp dried thyme
- Preheat oven to 450°
- Place bones, onions, carrots, celery, and garlic in a low roasting pan. Roast for 30 minutes.
- Place all roasted ingredients in a large stock pot and cover with 4 quarts of water.
- Add seasonings and vinegar and simmer broth for 2-3 hours. Do not allow the broth to boil, and do not stir.
- Stain broth through sieve and allow to cool. If desired, skim any fat before use.
A Note on Bone Broth: Bone broth can be made using the above recipe, absent the salt, thyme, and red wine vinegar (these ingredients can be added for taste to the finished broth as desired!) Bone broth, a nutritional powerhouse that includes lots of natural gelatin and trace minerals, should be made using grass-fed bones only. Combine all of the ingredients in a large pot and keep it at a very low simmer for 12-24+ hours. The bones should feel brittle when the cooking process is complete. Bone broth can be used as you would normal broth in a variety of soups and stews, but is also excellent on its own!