Beef broth
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Roasted beef bones simmered low for a day or more with vegetables, herbs and vinegar into a rich, jelled stock.
Ingredients
- 3 lbs of assorted beef bones with bits of beef stuck to them roasted (cooked leftover bones can be used instead; skip the roasting)
- 1/4 cup of organic apple cider vinegar
- purified water
- 2 whole onions (2-4 cups of saved frozen veggie scraps can replace the onion, carrots and celery)
- 2 large carrots
- 2 celery stalks
- 3-4 garlic cloves peeled and crushed
- 2 bay leaves
- 1-2 teaspoons of whole peppercorns
- 1/2-1 cup of chopped stew meat (optional)
Equipment
- baking sheet
- stockpot
- fine sieve
Directions
- Heat the oven to 400 degrees. Spread the bones on a large rimmed baking sheet or roasting pan. Bake for 30 minutes, turn them over, and bake 30 more. Let cool completely.
- Put the bones in a heavy-bottomed stock pot or Dutch oven. Pour the vinegar onto the baking sheet, scrape up the browned bits, and add them to the pot. Fill with purified water to about three-quarters full, or a bit higher.
- Leave the bones to soak for 60 minutes with the heat off.
- Bring to a simmer and skim off any scum. Add the chopped vegetables (or scraps), peppercorns, bay leaves, and chopped beef.
- Cover and cook on low, keeping it from reaching a rolling boil, for 12 to 48 hours (usually 24 to 36).
- Pour through a colander and/or cheesecloth, then let cool.
- Divide into portions (the batch freezes well in 2-cup portions) and freeze.
Notes
Refrigerate overnight; it usually gels; scrape off the fat layer on top. It turns liquid again when heated. Bones can make a second or third, weaker batch with fresh vegetables or scraps. Safety: cool the stock quickly (within about 2 hours) before refrigerating.