4lbs. beef bones, preferable a mix of marrow bones and ones with a little meat on them
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, ends trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 Tbsp. black peppercorns
1 Tbsp. cider vinegar
- Preheat oven to 450°F.
- Place beef bones, carrots, leek, onion, and garlic on a roasting pan and roast for 20 minutes, or until deeply browned.
- Fill a large stockpot with 12 cups of water and add celery, bay leaves, peppercorns, vinegar, and the roasted bones and vegetables. Cover and bring to a gentle boil.
- Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally. Continue for at least 8 hours, and up to 24 hours, adding more water if necessary.
- Remove pot from heat and let cool slightly. Strain broth using a fine-mesh sleeve and discard bones and vegetables.
- Let broth continue to cool until barely warm, then refrigerate in smaller containers overnight, removing solidified fat from the top of the chilled broth.
- Once the cooling process is complete, reheat, and serve. Enjoy!
Makes 8 cups of broth.
Inspired by www.epicurious.com/recipes/food/views/beef-bone-broth-51260700