Beef Soup Bones: Bone Broth Base

Ingredients:

• 3 to 4 pounds beef soup bones (preferably with marrow and some meat attached)
• 2 large onions, quartered
• 3 carrots, peeled and cut into large chunks
• 3 celery stalks, cut into large chunks
• 1 head garlic, halved horizontally (no need to peel)
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon apple cider vinegar (helps draw minerals from the bones)
• Cold water (enough to cover the bones in the pot)
• Salt to taste (add after broth is cooked)

1. Prepare the bones:
   Start by roasting your soup bones in a preheated oven at 425°F (220°C) for about 30-40 minutes. Arrange the bones on a roasting pan or baking sheet, making sure they’re spread out evenly. Roasting deepens the flavor of your broth, giving it a rich, robust character. You’ll know they’re ready when they’re beautifully browned and fragrant.
2. Transfer to stockpot:
   Carefully place the roasted bones into a large stockpot or slow cooker. Add the quartered onions, carrots, celery chunks, halved garlic, bay leaves, and peppercorns. These aromatics add layers of subtle sweetness and earthiness to your broth.
3. Add apple cider vinegar and water:
   Pour in the tablespoon of apple cider vinegar. This acid helps break down the collagen and minerals in the bones, maximizing the nutrient content of your broth. Then, fill the pot with cold water until the bones and vegetables are just covered — about 12 cups or more depending on your pot size.
4. Simmer gently:
   Slowly bring the mixture to a boil over medium-high heat, then immediately reduce the heat to maintain a gentle simmer. It’s important to keep the broth at a low simmer — a rolling boil can cloud your broth and cause unwanted bitterness.
5. Skim impurities:
   For the first 30 minutes of simmering, skim off any foam or scum that rises to the surface with a ladle or spoon. This helps keep your broth clear and clean-tasting.
6. Long, slow cook:
   Let the broth simmer gently for at least 12 hours, up to 24 hours if you have the time. The longer it simmers, the more minerals, gelatin, and flavor you’ll extract from the bones. If using a slow cooker, set it on low and let it work its magic overnight.
7. Strain the broth:
   After simmering, carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or pot. Discard the solids — the bones will have given up their goodness and can be composted or discarded.
8. Cool and store:
   Let the broth cool to room temperature, then refrigerate it. As it cools, you’ll notice a layer of fat will solidify on top — you can skim this off for a leaner broth or stir it back in for richer flavor. The broth will gel when fully chilled, a sign of good collagen content.
9. Season and use:
   Add salt to taste before using. Your homemade bone broth is now a nutrient-dense base for soups, stews, sauces, or sipping as a comforting, healing drink.

• For extra depth, add a splash of soy sauce or Worcestershire sauce during simmering, or a few sprigs of fresh thyme and parsley in the last hour.
• Save leftover bones from cooked roasts or steaks for future broth batches.
• Bone broth freezes beautifully in portions—store in ice cube trays for easy use.
• This broth is a fantastic source of collagen, amino acids, and minerals, great for joint health and skin vitality.