Bone Broth

• Meat

  • 4 lbs Beef bones

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 2 Celery stalks
  • 1 Head Garlic
  • 1 Leek
  • 1 Onion

• Baking & Spices

  • 2 tbsp Peppercorns, black

• Oils & Vinegars

  • 1 tbsp Cider vinegar

• Other

  • 6 Quart (or larger stock pot

Found on thelittlepine.com

Ingredients

• 4 Lbs beef bones (I stick to a 1:1 ratio of marrow bones to bones with some gristle such as knuckle, feet or oxtail)
• 2 Carrots, roughly chopped (no need to peel)
• 1 Leek, roughly chopped (cut off end)
• 1 Onion, quartered
• 1 Head of Garlic, cut in half
• 2 Celery Stalks, roughly chopped
• 2 Bay Leaves
• 2 tablespoons black peppercorns
• 1 tablespoon cider vinegar
• 6 Quart (or larger) stock pot

Directions

• Heat the oven to 425 degrees. Spread the bones onto a baking sheet with a raised edge and cook for 20 minutes.
• After 20 minutes, flip the bones on the pan. Bake for another 20 minutes.
• Once done, add all ingredients to a large stock pot.
• Pour filtered water over the top of your ingredients until everything is covered.
• Bring the broth to a boil. Then reduce the heat until its at a low simmer. Cover with the lid slightly ajar.
• For the first few hours you may see a foam build on top that youll want to remove. During this time check on your broth every 20 minutes or so to make sure theres no foam and its staying at a gentle simmer
• Cook for at least 8 - 24 hours. Add more water if/when the bones or vegetables arent covered.
• Once the broth is done cooking, remove from heat and let this cool slightly.
• Pour ingredients in pot into a mesh strainer thats draped over a bowl. Keep the strained broth and toss the rest.
• Once the broth has cooled, youll notice a layer of solidified fat on top - I always remove this before eating.
• Enjoy! And congrats, you just made your very own bone broth!