- 3-6 Beef Bones (can also use chicken bones)
- 2 Onions
- 6 Cloves of garlic
- 3 carrots
- 3 sticks of celery
- 2 sprigs of fresh or dried rosemary
- 2 sprigs of fresh or dried sage
- 1 medium piece of fresh ginger
- 3-5 small pieces of turmeric
- 6-8 Dried Cloves
- 1 tbsp black pepper
- 2 tbsp of Apple Cider Vinegar
- Step 1:
Blanch Bones – Place bones in a large pot, cover with cold water, bring water to a boil and let simmer over high heat for 10-15 minutes. Drain and rinse bones.
- Step 2:
Can skip this step with chicken bones but highly recommended for beef bones for a cleaner, better tasting broth.
- Step 3:
Roast Bones & vegetables. Preheat the oven to 450 F. Transfer bones and chopped vegetables to a roasting pan (avoid piling them all on top of one another – use 2 pans if needed.)
- Step 4:
Roast for 30 minutes then gently toss vegetables and bones and put back in the over for another 15-30 minutes.
- Step 5:
Transfer to Stockpot. Place all vegetables and bones in a large stock pot (be sure to use all brown pits and juices remaining in the roasting pan.)
- Step 6:
Add in rosemary, sage, any additional spices and apple cider vinegar to the pot. Add ~15 cups of cold water (cover ingredients by 1 inch.)
- Step 7:
Bring to a boil. Reduce heat and simmer for a minimum of 8-12 hours (continue to add water if needed as you want bones/vegetables completely submerged.
- Step 8:
Strain. Once the broth is done, strain the liquid through a fine mesh strainer. For a clearer broth, you can strain again through cheesecloth.
- Step 9:
Set broth aside to cool as it will be very hot. Once cooled, skim off the layer of fat
Can store in the fridge for ~ 5 days in a sealed container. Can store in the freezer for up to 6 months.
Best bones for broth – knuckles, joints, feet, marrow. Added flavor can be drawn from oxtail, shank, and short ribs as they are meatier cuts.