Beef Bone Broth

Yield: 4-6 Quarts


3-5 pounds beef bones

1/4 cup apple cider vinegar

2 carrots, sliced

2 stalks celery, sliced

1 onion, peeled, chopped in half 

Small bundle of Italian parsley 

1 clove

1 bay leaf

1 tablespoon peppercorns

2-3 tablespoons salt, to taste

Water, to cover (about 12 cups)


Stovetop MethodPut all ingredients into a large stockpot, cover with cold water. Place pot over medium-high heat, covered, bring up to a slight bubble. Once bubbling, leave cover slightly ajar allowing steam to escape, reduce heat and simmer for 12 hours. 


Strain solids from liquid (solids can be used again, buy I honestly don't bother), discard solids. Place liquid in a cold place overnight to chill. 


The next day, remove fat layer (called schmaltz) from broth. Save schmaltz in the freezer or the fridge for frying potatoes or as the base for soups.  


Pour the broth into quart-sized containers, leaving 1" headspace for expansion. Refrigerate for 1 week. Freeze for up to 6 months. 


Crock Pot MethodPut all ingredients into a large crock pot, cover with cold water. Turn to medium-high heat setting for 12 hours. Proceed as above. 


Add for Extra Gelatin and Nutrients: Two chicken feet, scalded with boiling water and peeled of outer skin layer OR handful of chicken hearts, cleaned and rinsed OR 1-2 gizzards, cleaned and rinsed. 


Note: Other recipes will add more water if too much is evaporating. I never really do that because I feel it's diluting all the simmered goodness you've already worked so hard to attain. If the water looks really low, remove from the heat, strain, and chill.