Method
Roasting bones: Preheat the oven to 220°C (425°F). Roast the beef bones for 30-40 minutes until they are well-browned.
Initial assembly: Transfer the roasted bones to a large pot or slow cooker. Add the carrots, celery, onion, garlic, bay leaves, black peppercorns, sea salt, and apple cider vinegar.
Water addition: Pour in enough cold water to cover the bones by 5–8 cm (2–3 inches).
Starting the simmer: Bring the mixture to a gentle boil over medium-high heat. Skim off any foam that forms during the first 30 minutes.
Long cooking: Reduce the heat to low and allow the broth to simmer gently for 12–24 hours.
Final herb addition: In the last 30 minutes of cooking, add the fresh parsley.
Straining: Strain the broth through a fine mesh sieve or cheesecloth, discarding the solids.
Seasoning adjustment: Adjust the seasoning with additional salt to taste.
Cooling: Allow the broth to cool to room temperature, then refrigerate. Optionally, skim off the fat layer before use.
How to Reserve:
- Pour the cooled broth into ice cube trays or small portion containers and freeze.
- Use these convenient broth cubes to add flavor and nutrients to vegetables, soups, or sauces.
Refrigerate: Store in a sealed container for up to 5 days.
Freezing: Freeze in airtight containers for up to 6 months. Reheat to a rolling boil before serving.
