Slow-Simmered Roasted Beef Bone Broth

What you need

• 2 kg (4 lb) beef bones, a mix of marrow bones, knuckles and meaty oxtail or ribs
• 2 onions, quartered, skins left on
• 2 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp apple cider vinegar
• 4 l (4 quarts) cold water, or enough to cover the bones
• salt, to taste, added when serving

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Spread the bones in one layer on a rimmed baking sheet. Roast, turning once, until deeply browned, 40-50 min.

3. 3

   Move the bones to a large stockpot (8 l / 8 qt or bigger). Add a ladle of hot water to the baking sheet, scrape up the browned bits and pour them into the pot.

4. 4

   Add the onions, carrots, celery, bay leaves, peppercorns and vinegar. Pour in cold water to cover everything by about 5 cm (2 in).

5. 5

   Heat until the water boils, then drop the heat to the lowest setting so only a few bubbles break the surface.

6. 6

   Skim off the foam and grey scum that rises during the first hour.

7. 7

   Leave the pot partly covered and simmer for 18-24 hours. Top up with hot water now and then so the bones stay submerged.

8. 8

   Lift out the large bones with tongs. Pour the broth through a fine sieve into a big bowl and discard the solids.

9. 9

   Set the bowl in a sink of ice water and stir until the broth is lukewarm, about 30 min. Refrigerate once cool.

10. 10

    Chill overnight. A layer of fat sets on top; lift it off and keep it for cooking or discard it. The cold broth should wobble like soft jelly.

11. 11

    Reheat what you need until steaming and season with salt to taste. Refrigerate for up to 5 days or freeze for up to 6 months.

Imported from mapleandmango.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.