Ingredients:

  • 5 lbs (2.2 kg) Beef Bones (Knuckle, Marrow, Oxtail)
  • 2 Tbsp (30 ml) Tomato Paste
  • 1 Tbsp (15 ml) Olive Oil
  • 1 large (250 g) Yellow Onion, roughly quartered, skin on
  • 2 medium (200 g) Carrots, roughly chopped
  • 2 medium (100 g) Celery Stalks, roughly chopped
  • 2 Tbsp (30 ml) Apple Cider Vinegar (ACV)
  • 5 quarts (4.7 litres) Cold Filtered Water
  • 3 large Bay Leaves
  • 1 Tbsp (15 ml) Whole Black Peppercorns
  • 4 sprigs Fresh Thyme
  • ½ bunch Parsley Stems
  • Sea Salt, to taste

Instructions:

  1. Preheat oven to 425°F (220°C). Toss the beef bones with 1 Tbsp of olive oil and 2 Tbsp of tomato paste. Spread them across the baking sheets.
  2. Roast the bones for 30 minutes. The bones should begin to brown significantly.
  3. Add the roughly chopped onions, carrots, and celery to the baking sheet alongside the bones. Roast for an additional 20–30 minutes until the vegetables are tender and the bones are deep golden brown.
  4. Transfer the roasted bones and vegetables to the large stockpot. Carefully drain off any excess rendered fat from the baking sheets.
  5. Place the empty baking sheets over a medium hob burner. Add 1 cup (240ml) of cold water to the sheet to deglaze, scraping up all the brown, crusty bits (fonds). Pour this liquid into the stockpot.
  6. Add the remaining cold water, the 2 Tbsp of Apple Cider Vinegar (ACV), bay leaves, peppercorns, thyme, and parsley stems to the pot. The water must cover the bones entirely.
  7. Place the pot over high heat and bring it slowly to a rolling boil.
  8. As the broth comes to a boil, use a skimmer or a large spoon to carefully remove and discard the foamy grey scum that rises to the surface. This ensures a clean, clear broth.
  9. Immediately reduce the heat to the lowest possible setting—the water should only show the very slightest ripple (a bare simmer). Cover the pot partially.
  10. Simmer for a minimum of 18 hours, and up to 24 hours. Check the water level every few hours; add more water if the bones begin to emerge, ensuring they remain submerged. Do not allow it to boil hard.
  11. Remove the pot from the heat. Carefully ladle the broth through a fine-mesh strainer into a clean container. Discard the spent bones and vegetables.
  12. Taste the strained broth. If using it for sipping, add sea salt now. If using it as a base for other recipes, leave it unsalted.
  13. Cool quickly by placing the container in an ice bath or refrigerating immediately to comply with food safety standards.
  14. Once fully chilled, scrape the solid layer of fat (tallow) off the surface. The gelatinous Beef Bone Broth is now ready for storage or immediate use.