Mixed Beef Bone Broth
 
 
Author:
Recipe type: Lunch/Dinner
Serves: 4 servings
Ingredients
  • 3-4 lbs of mixed beef bone (oxtails, short ribs, knuckles and/or neck bones)
  • 2 medium carrots (coarsely chopped)
  • 3 celery stalks (coarsely chopped)
  • 2 medium onions (coarsely chopped)
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf
Instructions
  1. Preheat oven to 400 F.
  2. In a large baking dish or sheet pan arrange beef bones in a single layer. Drizzle with olive oil to coat each bone evenly.
  3. Roast the bones for 30 minutes. Turn each over and roast again 30 minutes.
  4. Coarsely chop the vegetables.
  5. Place the roasted bones in a large stock pot or crock pot with the vegetables, cider vinegar and bay leaf. Cover completely with water and bring to a rolling simmer.
  6. Reduce heat and simmer for 12-24 hours.
  7. Once stock is a dark rich brown color remove from heat.
  8. Discard bones, vegetables and bay leaf.
  9. Strain and let cool to room temperature.
  10. Once cooled, put into containers and place in the refrigerator. Let cool in refrigerator for at least 1 hour and up to 4 weeks.
  11. When ready to use, skim the condensed fat off the top of the jar and reheat to desired temperature.
Notes
To get the nutritional benefits of bone broth, make sure you get beef bones from grass-fed cattle. Just ask your local butcher and they should be able to give it to you.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/mixed-beef-bone-broth/