2-3lbs Organic Grass-Fed Beef Bones (Pro-Tip: make sure they come cut small enough to fit into your stock pot)
2 Tbsp 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 Tbsp black pepper (or to taste)
Blanch the Beef Bones
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.
Roast the Beef Bones
Preheat the oven 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).
Make the Broth
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 & 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.