BEST BONE BROTH RECIPES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Steps:

• Preheat oven to 450°. In a large roasting pan, toss bones, carrots, and celery with oil. Roast, shaking the pan halfway through until everything is slightly caramelized, about 30 minutes. Add bones, roasted vegetables, and pan juices to a stock pot along with vinegar, onion, garlic, peppercorns, and herbs. Add enough water to cover everything by least 1”. Cover pot and bring water to boil. Reduce heat to a low simmer, cover with lid slightly ajar, and cook for at least 8 hours. Longer is better! Occasionally stir, skimming off foam on top if necessary.  Remove from heat and let cool slightly. Strain broth over a fine-mesh strainer and discard bones and vegetables. Let cool to room temperature then divide broth between airtight containers.