Ingredients:

  • lbs (1.8 kg) Beef marrow bones and knuckle bones
  • Cold filtered water (enough to cover)
  • Tablespoons (30 ml) Apple Cider Vinegar
  • large Yellow Onions (roughly chopped, skin on)
  • medium Carrots (roughly chopped)
  • medium Celery Stalks (roughly chopped)
  • whole head Garlic (halved horizontally)
  • large Bay Leaves
  • Tablespoon (15g) Whole Black Peppercorns
  • sprigs Fresh Thyme

Instructions:

  1. Preheat oven to 400°F (200°C). Spread bones on a baking sheet and roast for 30–45 minutes until nicely browned.
  2. Transfer roasted bones to the large stockpot. Cover them entirely with cold water (about 1 inch above the bones) and add the 2 Tbsp of Apple Cider Vinegar. Let stand for 30 minutes.
  3. Place the pot over high heat. Bring the water slowly up to a bare simmer. As it heats, meticulously skim and discard the greyish/brown foam (impurities) that rises to the surface.
  4. Once skimming slows, add the chopped onions, carrots, celery, garlic, bay leaves, thyme, and peppercorns.
  5. Reduce the heat immediately to the lowest possible setting—the surface should barely register a bubble every few seconds. Maintain this gentle simmer for 18 to 24 hours, adding more hot water periodically to keep the bones submerged.
  6. Turn off the heat. Carefully strain the entire contents through a fine-mesh sieve into a large, clean container, discarding all solids.
  7. Allow the broth to cool slightly on the counter, then transfer to the refrigerator for at least 8 hours (preferably overnight) until the fat solidifies on top for easy removal.
  8. Once chilled and defatted, portion the gelatinous broth into airtight containers for refrigeration or freezing.