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Homemade Bone Broth
Created by: Howcan Team
Ingredients
- 4 pounds of mixed beef bones (such as marrow, knuckle, and neck bones)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 4 cloves of garlic, smashed
- 2 bay leaves
- 1 tablespoon of apple cider vinegar
- 10 cups of water
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Place the beef bones, carrots, celery, and onion on a baking sheet. Roast in the preheated oven for 30 minutes, turning once, until well browned.
- Transfer the roasted bones and vegetables to a large stockpot. Add the garlic, bay leaves, and apple cider vinegar.
- Pour in the water, making sure the bones and vegetables are fully submerged. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 12 hours. Skim off any foam or impurities that rise to the surface during the first few hours of cooking.
- After 12 hours, remove the pot from the heat. Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Season the broth with salt and pepper to taste.
- Allow the broth to cool to room temperature, then refrigerate for several hours or overnight. Once chilled, any fat in the broth will solidify on the surface and can be easily removed with a spoon.
- Use the homemade bone broth as a base for soups, stews, or simply enjoy it on its own for a nourishing and flavorful drink.
Bone broth has a rich history dating back to ancient times, revered for its nourishing and healing properties. It has been a staple in many cultures, from Asian countries like Japan and China to European traditions. Chefs like Marco Canora of New York's Brodo and Sally Fallon of the Weston A. Price Foundation have popularized bone broth in modern times. The best bone broth is made with high-quality bones, simmered for hours to extract maximum nutrients. Today, the best versions of this dish can be found in specialty restaurants and health-conscious eateries. The key to a great bone broth lies in the quality of the bones and the slow, gentle simmering process.
730 min
8
50 calories
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