Ingredients:

  • 2-3 pounds beef bones (knuckle bones, marrow bones, and meaty bones are best)
  • 2 tablespoons olive oil or rendered beef fat
  • 1 large yellow onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 1 inch piece of ginger, peeled and roughly chopped (optional)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar
  • 1/2 bunch fresh parsley, roughly chopped
  • Salt, to taste
  • 12-16 cups cold, filtered water

Instructions:

  1. Preheat oven to 400°F (200°C). Toss bones with 1 tablespoon olive oil and roast on a baking sheet for 30-45 minutes, or until deeply browned.
  2. Heat remaining olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté for 5-7 minutes, until softened and lightly browned.
  3. Add garlic, ginger (if using), peppercorns, and bay leaf to the pot. Stir for 1 minute. Add roasted bones to the pot and deglaze with apple cider vinegar, scraping up any browned bits from the bottom of the pot.
  4. Add cold water to the pot, ensuring the bones are fully submerged. Bring to a gentle simmer over medium-high heat, then reduce heat to low. Skim off any scum that rises to the surface.
  5. Cover and simmer for at least 8 hours, or up to 24 hours. Check water levels periodically and add more if needed to keep the bones submerged.
  6. During the last hour of simmering, add fresh parsley.
  7. Remove from heat. Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl. Discard the solids.
  8. If desired, use a fat separator or chill the broth in the refrigerator for several hours to allow the fat to solidify on top. Skim off the fat before using or storing.
  9. Season with salt to taste. Store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.