Beef Bone Broth

★★☆☆☆

Prep: 20 mins (est.) Cook: 15h 45m (est.) Serves: 15 cups

1/4 cup olive oil60 ml olive oil
6-7 pounds beef bones (shin, knuckle, neck, marrow, oxtail)2.72-3.18 kg beef bones (shin, knuckle, neck, marrow, oxtail)
15 cups water (or enough to cover bones)3.6 L water (or enough to cover bones)
2 onions, peeled and halved2 onions, peeled and halved
4 carrots, peeled, tops removed, and cut into 1-inch pieces4 carrots, peeled, tops removed, and cut into 1-inch pieces
1 head garlic, sliced in half widthwise1 head garlic, sliced in half widthwise
1 bundle fresh thyme1 bundle fresh thyme
1 bunch parsley1 bunch parsley
3 bay leaves3 bay leaves
1 Tbsp black peppercorns15 ml black peppercorns
1/4 cup apple cider vinegar60 ml apple cider vinegar
2 Tbsp Himalayan salt30 ml Himalayan salt
Freshly grated turmeric, for garnishFreshly grated turmeric, for garnish
1 lemon, juiced1 lemon, juiced
Freshly ground black pepper, to tasteFreshly ground black pepper, to taste

1. 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.