How to Make Beef Bone Broth

Lately, it's been called the "new green juice," but humans have known how to make beef bone broth for centuries. Bone broth is a hybrid of broth and stock—usually made from roasted bones, sometimes with meat still attached—and is rich in protein, collagen, and gelatin. It's cooked for hours, with the goal to not only extract the gelatin but also to release nutritious minerals. It's then strained, seasoned, and enjoyed.

1. Start With a Good Mix of Bones

You'll need about 4 pounds of beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knucklebones (cut in half by a butcher). Slice 2 medium carrots and one leek into 2-inch pieces and combine with one quartered onion, one halved head of garlic, and bones on a roasting pan or rimmed baking sheet.

2. Roast at 450°F for Richness

Roasting the bones and vegetables beforehand will add even more flavor and richness to your broth. Roast the bones and vegetables in a 450°F oven for 40 minutes, tossing halfway through.

3. Bring the Broth to a Simmer

Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered). Add two celery stalks (cut into 2-inch pieces), two bay leaves, two tablespoons black peppercorns, and one tablespoon cider vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar.

4. Skim the Fat Occasionally

Foamy impurities will rise to the surface of the broth as it continues to simmer. Every once in a while you might want to skim these oily bits from the surface with a spoon and discard them.

5. Let it simmer for up to 24 hours

Continue to remove the excess fat periodically, and simmer broth on the stovetop for at least 8 hours and up to 24 hours. The longer you simmer it, the better your stock will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternatively, you can cook the broth in a slow cooker on low for the same amount of time.

6. Strain broth and put it to use

Strain the broth using a fine-mesh sieve, discarding bones and vegetables—you've extracted all the goodness from them, so there's not much they're good for anymore. Let broth continue to cool until barely warm, then refrigerate in smaller containers overnight. The next day, remove solidified fat from the top of the chilled broth. Season and sip this restorative beef bone broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups.

Original Author: https://www.epicurious.com/expert-advice/how-to-make-beef-bone-broth-article