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.