– Beef bones – Carrots – Onions – Celery – Garlic - Bay leaves
Ingredients
– 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
1
Transfer the bones and vegetables (carrots, onions, garlic, celery) to roasting pans and roast at 450F...
Roast
2
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.
Simmer
3
Strain the Bones
4
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
5
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
6
Bone broth stores well in the refrigerator for approximately 5 days, or freee smaller batches in the freezer for up to 6 months