Bone Broth

🛒 Ingredients

• Beef Bones 20 g · 43 kcal
• Carrot 2 g · 4 kcal
• Celery 1 g · 0 kcal
• Onion 1 g · 0 kcal
• Apple Cider Vinegar 3 g · 0 kcal
• Bay Leaf 0 g · 0 kcal
• Black Peppercorns 0 g · 0 kcal
• Water 223 g · 0 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Arrange beef bones on a baking sheet and roast for 30 minutes until deeply browned for enhanced flavor.
2. Transfer the roasted bones to a large stock pot or slow cooker. Add chopped carrots, celery, onion, apple cider vinegar, bay leaves, and black peppercorns.
3. Pour enough cold water to fully cover all ingredients by several inches, ensuring room for simmering.
4. Bring the pot to a boil, then immediately reduce the heat to a very low simmer; skim off any foam or impurities that rise to the surface during the first hour.
5. Cover and simmer for a minimum of 12-24 hours for beef bones (or 6-12 hours for chicken bones), maintaining a gentle simmer.
6. Remove from heat and let cool slightly before carefully straining the broth through a fine-mesh sieve or cheesecloth into clean containers, discarding all solids.
7. Once completely cool, refrigerate. A layer of fat will solidify on top; this can be removed or kept, and the broth will become gelatinous when chilled.