Beef Bone Broth II
Ingredients
10 -12 lbs. beef marrow bones and neck/soup bones
2 onions
8 carrots
8 stalks celery
4 whole garlic cloves
2 Tbsp sea salt
2 Tbsp coarse ground black pepper
2 bay leaves
2 Tbsp apple cider vinegar
36 cups cold water
Preparation
Roast Bones with carrots and onions
Place bones, sliced onions and carrots in roasting pan.
Roast at 450° F for 30 minutes, turning once.
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Making Bone Broth:
Add roasted bones to stock pot along with all other ingredients. Be sure to add roasted vegetables and bits from roasting pan. Cover with just enough water so that bones are submerged.
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Cooking Method:
Stock Pot - bring to a boil, turn to low, cover and simmer for 25 hours.
Could use a slow cooker or a pressure cooker.Â
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Finished Bone Broth:
When broth is done, remove solids with a slotted spoon and pour through cheese cloth. Once cooled, refrigerate overnight. In the morning the layer of fat will be hard and can be scooped out. What is left is something that resembles meat jelly. This is a sign of good broth. You want it to jiggle. Heat will turn it to liquid.