beef bone broth

Makes 1 gallon

Prep Time: 15 minutes

Cook Time: 12 to 24 hours

Total Time: 12 to 24 hours

• 3 to 4 pounds beef bones
• 2 carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 2 onions, roughly chopped
• 5 to 6 parsley stems
• 1 sprig fresh thyme
• 2 tablespoons apple cider vinegar
• 10 black peppercorns
• 1 teaspoon salt

Add all ingredients to a large stockpot, cover with water, and bring to a boil. Cover and reduce the heat to low. Simmer for 12 to 24 hours without stirring. (You can also do this in a slow cooker. Set the cooker to high until the broth boils, then turn the temperature down to low and simmer for 12 to 24 hours.)

Strain the broth through a fine mesh colander. Discard the solids. Transfer the broth to multiple containers to speed up cooling—don’t freeze or refrigerate while hot! Allow the broth to sit in the fridge (uncovered) for several hours, until the fat rises to the top and hardens. Scrape off the fat with a spoon and discard.

A properly prepared beef broth will look solid but jiggly when cold—think “meat Jell-O.” That’s just the gelatin from the collagen in the bones. Gently heat the broth and it will return to a liquid state.

Refrigerate the broth for up to 3 to 4 days, or freeze for up to 6 months.