Beef Bone Broth

Ingredients

• 13 lbs roasted beef bones (marrow and knuckle)
• 21 large onion, quartered
• 33 carrots, roughly chopped
• 43 celery stalks, roughly chopped
• 51 tbsp dried thyme
• 62 bay leaves
• 71 tsp black peppercorns
• 812 cups water

Instructions

1. 1

   Roast beef bones and chopped vegetables in the oven until they develop a deep golden-brown color.

2. 2

   Transfer the roasted bones and vegetables to a large stockpot and cover completely with cold water.

3. 3

   Add herbs and spices, then bring the liquid to a gentle simmer, skimming off any foam that rises to the top.

4. 4

   Reduce heat to low and let the broth simmer slowly for 12-24 hours, occasionally adding water to keep bones covered.

5. 5

   Strain the broth through a fine-mesh sieve, discarding the solids and reserving the clear, rich liquid.

6. 6

   Cool the broth quickly and store in containers, or use immediately in recipes.