How to Make Beef Bone Broth

• Gluten free
• Paleo

• Meat

  • 3 lbs Beef bones, mixed

• Produce

  • 1 Bay leaf
  • 2 Carrots, medium
  • 3 Celery stalks
  • 2 Onions, medium

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

Found on omnomally.com

Ingredients

• 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
• 2 medium carrots (coarsely chopped)
• 3 celery stalks (coarsely chopped)
• 2 medium onions (coarsely chopped)
• 1 tablespoon of olive oil
• 2 tablespoons apple cider vinegar
• 1 bay leaf

Directions

• Preheat oven to 400 F. Place bones in a single layer on a sheet or roasting pan. Drizzle with olive oil to evenly coat. Roast for 30 minutes, then, flip each bone over and roast for an additional 30 minutes.
• Chop the vegetables while the bones are roasted and put them with the bones, bay leaf and cider vinegar in a large crock pot or soup pot. Cover completely with water and bring to a high simmer. Once you have a high simmer, reduce the heat to low and let simmer for 12-24 hours. Throughout simmering, add water as needed to keep all the ingredients submerged.
• Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables and bay leaf and strain through a cheesecloth. Cool the pot to room temperature. Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.
• When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.