Ingredients
3 lb. beef bones
1 large carrot, cut into large chunks
2 stalks celery, cut into large chunks
1 tbsp. extra-virgin olive oil
2 tbsp. apple cider vinegar
1 onion, halved
1 head garlic, halved
1 tbsp. black peppercorns
4 sprigs thyme
Preparation
Step 1Preheat oven to 450°. In a large roasting pan, toss bones, carrots, and celery with oil. Roast, shaking the pan halfway through until everything is slightly caramelized, about 30 minutes.Step 2Add bones, roasted vegetables, and pan juices to a stock pot along with vinegar, onion, garlic, peppercorns, and herbs. Add enough water to cover everything by least 1”. Cover pot and bring water to boil. Reduce heat to a low simmer, cover with lid slightly ajar, and cook for at least 8 hours. Longer is better! Occasionally stir, skimming off foam on top if necessary. Step 3Remove from heat and let cool slightly. Strain broth over a fine-mesh strainer and discard bones and vegetables. Let cool to room temperature then divide broth between airtight containers.
Yes, but it’s not a magical healing drink that will solve all your problems. Though supporters claim it’s good for your gut, can reduce joint pain, make you sleep better, and even help make you live longer, experts warn that there’s not enough research to support those claims—yet. Where can I find bones? Whole Foods sells frozen bone marrow bones, which we used here. You’re often able to get some from the butcher counter as well. Roasting a whole chicken? Save the bones! Chicken and pork bones work too. Do I need to roast the bones? You can technically make a broth skipping this step, BUT you’d be missing out on crucial flavor. When bone broth is made poorly, it can be kinda funky and bitter. Roasting helps prevent this. How long does it take? At least a full day. The longer the better. Can I make it in a slow cooker? Definitely. Set it on HIGH for at least 24 hours. It’ll simmer gently without you needing to hover over the stovetop.
