Beef Bone Broth
For the original recipe and instructions, see “Beef Bone Broth” at epicurious.com
Notes
1:1 or 3:2 pounds of water per pounds of bone. 2 pounds per quart of water. 7 pounds of bones = 10.5 pounds of water 10.5 lb = 5 quarts
Ingredients
- 4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
- 2 medium unpeeled carrots, cut into 2-inch pieces
- 1 medium leek, end trimmed, cut into 2-inch pieces
- 1 medium onion, quartered
- 1 garlic head, halved crosswise
- 2 celery stalks, cut into 2-inch pieces
- 2 bay leaves
- 2 tablespoons black peppercorns
- 1 tablespoon cider vinegar
Recipe copyright
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