Ingredients:

  • 4 lbs beef bones (knuckle, neck, and marrow bones)
  • 1 lb oxtail or short ribs
  • 2 large onions, halved with skins on
  • 3 large carrots, roughly chopped
  • 3 celery stalks with leaves, roughly chopped
  • 4 garlic cloves, smashed
  • 2 tbsp apple cider vinegar
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 1 gallon filtered water

Instructions:

  1. Roast the 4 lbs beef bones and 1 lb oxtail at 425°F (220°C) for 30 minutes until deep brown and sizzling. Note: This step creates the Maillard reaction necessary for color.
  2. Transfer the roasted bones and any rendered fat into a large stockpot.
  3. Deglaze the roasting pan with a splash of water, scraping up all the brown bits, and add them to the pot.
  4. Add the 2 large onions, 3 large carrots, 3 celery stalks, and 4 garlic cloves.
  5. Pour in the 1 gallon filtered water and 2 tbsp apple cider vinegar.
  6. Let the mixture sit for 20 minutes without heat until the water looks slightly cloudy. Note: This cold soak starts the acid extraction early.
  7. Bring the pot to a very low simmer over medium heat.
  8. Skim the grey foam that rises to the surface in the first 1 hour of simmering.
  9. Add the 1 tbsp whole black peppercorns and 2 bay leaves.
  10. Simmer on the lowest possible setting for 12 hours until the bones are brittle and the liquid is reduced by a third.
  11. Strain the broth through a fine mesh sieve into a large glass bowl and discard the solids.
  12. Chill the broth immediately in an ice bath, then refrigerate for 8 hours until a solid fat cap forms on top.