Bone Broth is the new craze around town, but cooks have been making this hearty, nutrient rich broth for generations. Here is my version. I like to roast the bones and veggies before I cover them with water for a richer, deeper flavor. Keep some in the freezer to have on hand when someone you know gets sick and needs some nourishing!
- 4 lbs beef bones
- 12 cups water
- 1 medium onion, roughly diced
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped leeks
- 3 bay leaves
- 3-5 sprigs fresh rosemary
- 6 cloves garlic
- 1 t black peppercorns
- Preheat oven to 450 °F and line a baking sheet with aluminum foil. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway through.
- Once the bones are cooked place bones in a large stockpot and cover with water.
- Roughly chop the vegetables and add to the stockpot. Bring to a rolling boil and then lower to a simmer.
- For the first 2-3 hours, skim any foamy layer that develops on the top and discard.
- For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours, for fish broth, simmer for 8 hours.
- Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This will allow the fat to rise to the top and solidify.
- Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
- Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.