Beef Bone Broth
★★★☆☆
Ingredients
- 1/4 cup olive oil (59.1 ml)
- 6-7 pounds beef bones (shin, knuckle, neck, marrow, oxtail)
- 15 cups water (or enough to cover bones) (3549 ml)
- 2 onions, peeled and halved
- 4 carrots, peeled, tops removed, and cut into 1-inch pieces
- 1 head garlic, sliced in half widthwise
- 1 bundle fresh thyme
- 1 bunch parsley
- 3 bay leaves
- 1 Tbsp black peppercorns (14.8 ml)
- 1/4 cup apple cider vinegar (59.1 ml)
- 2 Tbsp Himalayan salt (29.6 ml)
- Freshly grated turmeric, for garnish
- 1 lemon, juiced
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with foil. \n2. Arrange beef bones in an even layer on the prepared baking sheet. Drizzle lightly with olive oil. \n3. Roast bones until deep golden brown, about 45 minutes. \n4. Transfer roasted bones to a large stockpot. Cover with water. Add apple cider vinegar and bring to a gentle boil. \n5. Reduce heat to a simmer. Cook, skimming, and discarding fat, for 1 hour. \n6. Add onions, carrots, garlic, thyme, parsley, bay leaves, peppercorns, and salt. Continue cooking over low heat for 12-14 hours, skimming fat as necessary. \n7. Strain broth through a fine-mesh strainer. \n8. Stir in desired amounts of freshly grated turmeric and lemon juice. Season with pepper. \n9. Ladle into bowls and serve.
Wine Pairing: None (N/A) — None (typically not paired with wine).