Bone BrothHow to make nutrient-dense bone broth at home.
How to make nutrient-dense bone broth at home.
4 pounds beef bones
2 large yellow onions, peeled and quartered
4 celery stalks, cut into 4-inch pieces
2 carrots, peeled and halved crosswise
1 tablespoon kosher salt
Preheat the oven to 450° F. Put the bones in a roasting pan and roast until well browned, about 30 minutes.
Transfer the bones to a stockpot and add water to cover by 1 inch, then add the onions, celery, carrots and salt. Bring to a boil, skimming any scum that rises to the surface, then lower the heat so the liquid is gently simmering. Simmer for 4 to 5 hours, adding water as needed to keep the bones mostly covered.
Strain through a fine-mesh sieve into a large bowl and let cool completely; skim off any fat that has risen to the surface. Transfer to jars, cover and refrigerate. If storing for more than 4 days, transfer the cooled broth to plastic freezer storage bags and lay flat in the freezer. Frozen broth will keep for up to 6 months.