Ingredients:

  • lbs Beef Knuckle Bones (Marrow)
  • lbs Beef Neck or Shank Bones (Meaty)
  • large Yellow Onion, quartered (skin on acceptable)
  • medium Carrots, roughly chopped
  • Celery Stalks, roughly chopped
  • cloves Garlic, smashed
  • Tbsp Apple Cider Vinegar
  • large bunch Fresh Parsley Stems
  • Bay Leaves
  • Tbsp Whole Black Peppercorns
  • Filtered Water (to cover)

Instructions:

  1. Rinse all bones thoroughly under cold running water to remove debris. Pat dry.
  2. Place bones on a rimmed baking sheet and roast in a preheated oven at 400°F (200°C) for 30–40 minutes until deeply browned.
  3. In a large stockpot over medium heat, sauté the onion, carrots, and celery briefly (about 5 minutes). Add the smashed garlic in the last minute.
  4. Transfer the roasted bones to the stockpot with the vegetables. Add the Apple Cider Vinegar and scrape up any browned bits (fond) from the bottom of the pot.
  5. Cover everything completely with cold, filtered water. Add the peppercorns and bay leaves. Bring the mixture slowly to a boil.
  6. As it heats, use a spoon to aggressively skim off the foamy scum rising to the top and discard it.
  7. Immediately reduce the heat to the lowest setting, achieving the barest simmer (just a few lazy bubbles). Cover loosely and simmer for a minimum of 18 hours, up to 24 hours. Top up with hot water if the liquid level drops significantly.
  8. Turn off the heat. Carefully remove large bones and vegetable chunks using tongs. Pour the remaining liquid through a fine-mesh sieve (optionally lined with cheesecloth) into a clean container.
  9. Allow the broth to cool slightly on the counter, then transfer to the refrigerator. Once completely chilled overnight, scoop off and discard the solid layer of fat from the top.