Ingredients:

  • 4.5 lbs mixed beef bones (knuckles, patellas, neck bones, and marrow bones)
  • 2 large yellow onions, halved with skins on
  • 3 large carrots, cut into thirds
  • 3 stalks celery, including leaves
  • 1 head of garlic, halved crosswise
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1 bunch fresh parsley
  • 6 quarts filtered water

Instructions:

  1. Preheat oven to 450°F (232°C). Arrange bones in a single layer in a roasting pan and roast for 30–40 minutes until mahogany-colored.
  2. Transfer roasted bones to an 8-12 quart stockpot. Deglaze the roasting pan with hot water, scraping up the browned fond, and add to the pot.
  3. Add onions, carrots, celery, garlic, apple cider vinegar, and peppercorns to the pot.
  4. Cover ingredients with cold filtered water (about 2 inches above the bones). Let sit for 30 minutes to allow the acid to begin mineral extraction.
  5. Bring to a very low simmer over medium-high heat. Once simmering, reduce heat to the lowest setting.
  6. Maintain a low simmer (180°F-200°F) for 24 to 48 hours, skimming any foam that rises to the surface occasionally.
  7. In the final hour of cooking, add the fresh parsley.
  8. Strain the broth through a fine-mesh strainer lined with cheesecloth. Discard solids and cool the liquid rapidly before refrigerating.