Rich Beef Bone Broth

Instructions

1. Roast the bones. Preheat oven to 200°C (400°F). Spread bones on a baking sheet and roast for 30-40 minutes until deeply browned. This adds flavour and colour.

2. Add to pot. Transfer bones to a large stockpot or slow cooker. Add vinegar—this helps extract minerals from the bones.

3. Cover with water. Add enough cold water to cover bones by 5cm (2 inches). Add vegetables if using.

4. Bring to a simmer. Heat slowly until it just begins to simmer. Skim any foam that rises.

5. Cook low and slow. Simmer gently for 18-24 hours. Don’t let it boil—bubbles should barely break the surface.

6. Strain and store. Strain through a fine mesh sieve. Season with salt. Cool and refrigerate.

Signs of Good Broth

• Jiggles when cold - means it’s rich in gelatin
• Layer of fat on top - skim or keep for cooking
• Deep amber colour - from roasting the bones

Storage

• Refrigerator: up to 1 week
• Freezer: up to 6 months
• Ice cube trays make perfect portions for cooking

Notes

• Ask your butcher for soup bones—they’re usually cheap
• Mix different bones for best results
• Carnivore version: skip the vegetables
• Add more vinegar for extra mineral extraction