Ingredients
- 1 Beef Stock Pack (Sliced marrow, joint, meaty bones)
- 2 medium size onions (roughly cut)
- 4 roughly chopped carrots
- 4 stalks rough chopped celery with the leafy greens tops left on.
- 8 whole cloves garlic
- 10-20 whole peppercorns (not ground pepper)
- 3-4 teaspoons cider vinegar
- 8-10 Springs of fresh thyme (optional)
- 2-3 bay leaves (optional)
- A bunch of sprigs fresh parsley, leave the stem on
- 1-1.5 gallons of spring water or enough to come to 1 inch above the bones and vegetables.
Directions
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Place the bones on a large baking sheet and brown in a preheated 375 degree over for about 30-40 minutes. This will give your stock a nice rich brown color.
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Combine all the ingredients (except herbs) in a large stockpot. Deglaze the pan you browned the bones in by adding a little water to the pan and stirring and scraping up all the browned bits clinging to the pan; add this to the stock pot. Add water to cover all the ingredients by about 1 inch. Bring just to a boil and adjust heat so you see just a few bubbles coming up a a time (NO ROLLING BOIL). Slow simmer 12-24 hours. Add water if necessary. Remove from heat and the herbs (parsley, thyme, bay leaf). All the stock to cool enough to strain.
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To strain – use a cheese cloth lining a colander over a large bowl. A tight wired colander is good. Discard the strained bones and vegetables.
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Allow the strained stock to cool at room temperature just until is cool enough to refrigerated (1-2 hours). The fat will rise to the top and will become hard so that you can removed it easily. This is beef tallow-rendered beef fat- and can also be kept to cook with.
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Refrigerate up to 7 days or freeze in freezer friendly containers.
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This recipes yield is 3/4 – 1 gallon of bone broth.