How to Make Beef Bone Broth

Bone Broth is one of the BEST things you can ever do for your body. And, it is easy (tho EXPENSIVE) to make!!
(no serving size)

4 lbs. beef bones, a mix of bones with a little meat on them: oxtail, short ribs, knuckle, or soup
2 med. unpeeled carrots, cut into 2" pieces
1 med. leek, ends trimmed and cut into 2" pieces
1 med. sweet* onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2" pieces
2 bay leaves
2 T. black peppercorns
1 T. unfiltered* cider vinegar

Preheat oven to 450. Place bones, carrots, leeks, onion, and garlic on a roasting pan or large rimmed baking sheet and roast for 20 min. Toss contents and continue roasting until deeply browned, about another 20 min. Fill a large stock pot or crockpot* with 12 cups of water. Add celery, bay leaves, peppercorns and vinegar. Scrape bones and veggies into pot along with any juice. Add more water if necessary to cover bones and veggies. Cover pot and bring to a gentle boil. Reduce heat to very low, simmer and cook with lid slightly ajar skimming foam and excess fat occasionally for at least 8 hours and up to 24 hours. Add more water to ensure bones and veggies stay fully submerged, if needed. Remove pot from heat and let cool slightly. Strain broth using a fine mesh sieve. Discard bones and veggies. Store in the fridge* or freeze*. It is a great restorative drink*,  or use to make your next soup*.

"When you think of all that's good, thank God."

Love,

MM