Rich Beef Bone Broth

Ingredients

• •4-5 lbs beef bones (marrow, knuckle, or meaty bones)
• •Pan drippings from roasted beef
• •2 onions, quartered
• •3 carrots, roughly chopped
• •3 celery stalks, roughly chopped
• •2 tablespoons tomato paste
• •1 bunch fresh thyme
• •2 bay leaves
• •1 tablespoon whole peppercorns
• •12-14 cups cold water
• •2 tablespoons apple cider vinegar

Instructions

1. 1Roast bones at 450°F for 45 minutes, turning once. Save all drippings.
2. 2Transfer bones and drippings to a large stock pot or slow cooker.
3. 3Deglaze the roasting pan with a cup of water, scraping up brown bits. Add to pot.
4. 4Add vegetables, herbs, and vinegar. Cover with cold water by 2 inches.
5. 5Bring to a gentle simmer, skimming foam as needed.
6. 6Simmer for 12-24 hours, adding water as needed to keep bones covered.
7. 7Strain through fine-mesh sieve. Cool and refrigerate.
8. 8Remove fat layer once chilled, or keep for cooking.