Beef Bone Broth Prep Time: 20 minutes + 1 hours roasting Total Time: 13-25 hours.
Author: Angela Sackett | Dancing With My Father
Recipe type: Breakfast and Staple
Ingredients
3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
2 medium carrots, roughly chopped
3 celery stalks, roughly chopped
2 medium onions, roughly chopped
1 tablespoon of olive oil
2 tablespoons apple cider vinegar
1 bay leaf
Instructions
Put the beef bones on a sheet pan or roasting pan in a single layer. Drizzle the olive oil and evenly coat all the bones.
Roast in a 400 F oven for 30 minutes. Turn each bone over and roast for an additional 30 minutes.
After the bones have roasted, put them and the rest of the ingredients in a large crock pot or soup pot. Cover completely with water and bring to a high simmer.
Once you have a high simmer, reduce the heat to low and let simmer for 12-24 hours. Make sure all the ingredients are completely submerged in water, adding more water as needed.
Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables and bay leaf.
Strain through a wire mesh strainer and put into a container to cool to room temperature. Once at room temperature put into jars and into the fridge.
Let the broth cool for at least 1 hour and up to 1 month before using. When you are ready to use, skim the condensed fat from the top and heat to the desired temperature.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/bone-broth-favorite-morning-drink/