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Collection: Soup
Recipe By: Unknown
Beef Broth
Ingredients
- 4 pounds beef bones
- 1 TBSP canola oil
- 2 large onions, quartered (leave peel on)
- 3 carrots, roughly chopped
- 12 cups water
- 1 TBSP apple cider vinegar
- 1 bay leaf
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Directions
- Preheat oven to 400 degrees. Brush beef bones with canola oil, and arrange in a single layer on a rimmed baking sheet. Roast until bones are browned about 1 hour.
- In a large stockpot, combine roasted beef bones, onions, carrots, and celery. Pour water on bones and vegetables. Make sure they are covered with water by at least 2 inches. Add the apple cider vinegar and bay leaf.
- Bring to a boil, then reduce to a simmer. Cover and simmer for 8 hours, skimming foam off surface.
- Strain through a cheese-cloth lined, fine mesh strainer. Discard the solids and store for up to 4 days in the refrigerator, or up to 2 months in the freezer.
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