How to Make Bone Broth
– Beef bones – Carrots – Onions – Celery – Garlic - Bay leaves
– Whole black peppercorns – Whole star anise – Cinnamon sticks – Apple cider vinegar
Add bones to large pots and cover with cold water. Bring to a boil and simmer for 10-15 minutes. Drain and rinse the bones with fresh water...
Blanch the Bones
Transfer the bones and vegetables (carrots, onions, garlic, celery) to roasting pans and roast at 450F...
Transfer the roasted bones, veggies, spices, and herbs to a large stockpot. Cover with cold water, bring to a boil, then reduce to a simmer.
Strain the Bones
After the bones have simmered for 6-10 hours and your broth is ready, strain the broth through a fine-mesh strainer or cheesecloth.
Cool the broth
Cool then transfer the broth to the fridge to cool completely. The result will be a thick layer of fat on top and a bottom layer that is your bone broth.
Store Bone Broth
Bone broth stores well in the refrigerator for approximately 5 days, or freee smaller batches in the freezer for up to 6 months