Beef Bone Broth

As one of the leading sellers of beef bones, we're frequently asked about how to  make bone broth. Whether you're a first timer, or a bone broth veteran, this recipe gets great results every time!

Ingredients

• 2-3 pounds Organic Grass-Fed Beef Bones (Pro Tip: make sure they come cut small enough to fit into your stock pot);
• 2 tablespoons apple cider vinegar;
• 2 onions (peeled, cut into quarters);
• 2-3 carrots (cut into halves or quarters);
• 2-3 celery stalks (cut into halves or quarters);
• 5-6 garlic cloves (peeled);
• 1-2 tablespoons black pepper (or to taste) 

Preparation

• Add the bones to a large stock pot and cover completely with cold water;
• Bring the water to a full boil;
• Reduce heat and simmer for about 20 minutes;
• Drain the water from the stock pot;

• Preheat over to 450 degrees;
• Place blanched beef bones on a roasting pan or sheet tray;
• Roast bones until they are a deep brown color (about 40 minutes);

• Return bones to your stock pot;
• Add apple cider vinegar, onions, carrots, celery, and pepper;
• Add enough cold water to cover everything;
• Bring to boil over medium heat;
• Reduce heat to low and simmer for at least 3 hours (Pro Tip: the longer you let it simmer the more concentrated the flavor);
• Occasionally skim foam and excess fat from the surface;
• Strain stock through a fine-mesh sieve into a large bowl (discard the solids)

Storing and Serving

• Broth can be stored in air tight containers in the refrigerator for 4-5 days and in the freezer for up to 6 months;
• Sip the broth or use it as a base for soups and stews;