Beef Broth from Soup Bones

Real beef bone broth is “meaty.”  This simple recipe is hearty and flavorful, plus a variety of cuts can be utilized.  I suggest making this recipe ahead of time and storing it in the freezer.  Adding a little bone broth to our daily diet is made easy when having this on hand.  We like to cook with the broth and drink it plain for a snack.  The cooking can be done on the stovetop, on low heat in the oven in a dutch oven, or in a crock pot.

7 lbs. soup bones, ribs and/or shanks

16 cups or more cold filtered water - 16 cups or more cold water

1/2 cup organic apple cider vinegar

3 onions, coarsely chopped

3 cloves or whole fresh garlic

Several sprigs of fresh thyme, tied together (for flavor, optional)

1 tsp dried green peppercorns, crushed (optional)

Sea salt to taste

1 bunch parsley

Preheat the oven to 350°.  Place all bones on a roasting pan and brown in the oven.  When well browned, add to a large stockpot along with all the juices from pan.  Add all the other ingredients.  Add additional water, if necessary, to cover the bones.  Bring to a boil, remove first layer after an hour, then return to a low simmer for 48 hours, adding additional water if needed.  Strain broth and serve, or freeze for later use.